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Preheat oven to 180c, 160c fan or 350f (or gas mark 4)
Add the passata, tomato puree, vinegar, spices and brown granulated sweetener to a small saucepan, bring to the boil and lower heat to a bubbling simmer, until sauce reduces down and thickens slightly.
Spray a frying pan with cooking oil spray and add the ground chicken, peppers, onion and garlic.
Cook until ground chicken is browned, remove from heat and stir in the quark until all combined.
Add half the chicken mixture to an large rectangle oven proof dish and spread out evenly
Add 4 lasagne sheets over the top and half the spicy tomato sauce.
Top with the other half of the chicken mixture, another 4 lasagne sheets and then pour the remaining spicy sauce over the top.
Sprinkle with the grated mozzarella and cheddar and top with 6 slices of tomato.
Season the top with some salt and black pepper.
Cover with foil and bake in the oven for approx 20 mins, then remove the foil and return to the oven for another 20mins until cheese on top is browned. (you can place under the broil/grill for an additional 5 mins if you really want to brown up the top)
Sprinkle with some chopped spring onions or coriander and serve with a sides of your choice