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Chicken and Vegetable Lasagne

Yummy layers of chicken and vegetable sauce, silverbeet, curly pasta sheets, and a mozarella and parmesan cheese mix.


  • 2 x tablespoons good olive oil

  • 2 large cloves garlic, minced

  • 1 x large brown onion, diced

  • 1 x large carrot, diced

  • 1 x large parsnip, diced

  • 1 x cooked chicken, shredded, remove all skin and bones

  • 1 x 420 g can peeled tomato pieces

  • 1 x 140 g can tomato paste

  • .5 - 1 cup good white wine

  • 1 teaspoon parsley flakes, or fresh parsley to taste

  • 1/2 teaspoon each basil, oregano, or fresh to taste

  • Good shake of lemon pepper to taste

  • 1 bunch fresh silverbeet

  • 500 g Mozarella cheese

  • 100 g Parmesan cheese

  • 1 x 250 g packet large instant curly lasagne sheets


  • 1.

    In a large pan or pot, heat oil.

  • 2.

    Add minced garlic and diced onion. Cook, stirring until onion has softened but not browned.

  • 3.

    Add diced carrots and parsnips, cook for 5 minutes.

  • 4.

    Add chicken, peeled tomatoes, tomato paste, and wine. Mix well.

  • 5.

    Add parsley, basil, oregano and lemon pepper to taste.

  • 6.

    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.

  • 7.

    Wash silverbeet well and remove stalks.

  • 8.

    Grate Mozarella cheese, place in a freezer bag, or plastic dish with lid, with the parmesan cheese, and shake to mix well.

  • 9.

    Preheat oven to 180C.

  • 10.

    When sauce is ready spoon enough to just cover the base of a large lasagne dish.

  • 11.

    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.

  • 12.

    Make three layers, put all of remaining sauce on last later of lasagne sheets, then silverbeet, and end with the cheese mixture.

  • 13.

    Cover dish with baking paper, then alfoil.

  • 14.

    Place in preheated oven and cook for 1 - 1.5 hours, until top layer is nicely browned.

  • 15.

    Serve with salad.


Other vegetables, such as sweet potato, capsicum, pumkin, etc., may be used to taste.

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