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Cut chicken breasts into thin steaks and season with paprika, salt and pepper. Heat 1 tbsp of olive oil in a large oven-safe pan to a medium heat. Cook in the chicken for 3-4 minutes each side, until golden and cooked through. Once cooked, remove from pan to rest. Once cool enough, shred the chicken, and set aside.
Add another 1 tbsp olive oil to the pan. Add the leek, onion, garlic and mushrooms, and cook for 4-5 mins, until softened (if needed, add ~¼ cup of water to deglaze the pan).
Sprinkle the flour over and stir until well incorporated. Add in the stock, @onlyorganic Portobello Mushroom & Potato with Coconut and Flaxseed Wholesome Soup, sour cream, mixed herbs, salt and pepper. Stir until well combined, then bring to a simmer.
Break up the lasagna sheets, then add them to the sauce, ensuring they are fully submerged. Bring to a simmer and cover, cooking for 10-12 minutes until pasta has softened.
Remove the lid, then add the chicken and spinach, and gently stir through to avoid breaking up the pasta too much.
Sprinkle the mozzarella over the top, and bake in the oven (optionally on grill) at 200℃ for 10-15 mins, until golden and bubbling. Leave to cool before eating, and enjoy!