Spinach Lasagna with Chicken & Mushrooms

1
Using a handless 12-inch oven pan, place the pan over medium to high heat to heat a little, then add the shrimps and stir for about 8 minutes until it is cooked.
2
Reduce the heat to medium, then add tomatoes, Italian spices, and 1/2 tablespoon of salt, and stir every now and then for 4 minutes until the sauce begins to boil, then take the pan off the heat and put aside 3 cups of sauce in a bowl.
3
In another bowl, mix well the ricotta cheese, eggs, along with a cup of mozzarella cheese and a spoon of salt until they are incorporated.
4
Place both the pepper and the broccoli together and divide them into three sections. Put a layer of lasagna on the remaining sauce in the pan and crack it to take the shape of the pan; and then a cup of sauce, then 3/4 cup of ricotta mixture and then part of the vegetables, repeat the process until you get three layers.
5
Cover the pan with aluminum foil; then return the pan over medium heat and leave for 20 minutes until the pasta starts to be cooked and the bubbles begin to appear. Remove the aluminum foil and sprinkle a cup of the remaining mozzarella cheese on the top.
6
Open the griddle and place the pan for 4-5 minutes to fry the top and obtain a golden color. Take the pan out of the oven and sprinkle it with fresh minced basil leaves.

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