Yummy layers of chicken and vegetable sauce, silverbeet, curly pasta sheets, and a mozarella and parmesan cheese mix.
In a large pan or pot, heat oil.
Add minced garlic and diced onion. Cook, stirring until onion has softened but not browned.
Add diced carrots and parsnips, cook for 5 minutes.
Add chicken, peeled tomatoes, tomato paste, and wine. Mix well.
Add parsley, basil, oregano and lemon pepper to taste.
Bring to boil, then reduce heat to simmer for 15 - 20 minutes with lid on, stirring occasionally. Mixture should be runny enough to spread over lasagne.
Wash silverbeet well and remove stalks.
Grate Mozarella cheese, place in a freezer bag, or plastic dish with lid, with the parmesan cheese, and shake to mix well.
Preheat oven to 180C.
When sauce is ready spoon enough to just cover the base of a large lasagne dish.
Layers - starting with curly lasagne sheets to cover sauce on base of dish, more sauce to thinly cover lasagne, silverbeet to cover sauce, and cheese mixture sprinkled over silverbeet.
Make three layers, put all of remaining sauce on last later of lasagne sheets, then silverbeet, and end with the cheese mixture.
Cover dish with baking paper, then alfoil.
Place in preheated oven and cook for 1 - 1.5 hours, until top layer is nicely browned.
Serve with salad.
Other vegetables, such as sweet potato, capsicum, pumkin, etc., may be used to taste.
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