1tablespoonfresh basil,chopped (can sub 1 teaspoon dried basil)
¼cupwhite wine or chicken stock
150ginstant lasagne sheets
50mlfreshly grated Parmesan
salt and pepper to season
Preheat the oven to 180°C.
In a large non-stick frying pan, coated with non-stick cooking spray, cook the garlic and onion until softened. Add the chicken mince and cook until browned.
Add the zucchini, celery, carrot, butternut, tomato, thyme, bay leaf, basil, wine/stock and tomato paste.
Simmer, covered for 20 minutes, stirring occasionally.
Remove the bay leaf and thyme, season with salt and pepper and set aside.
Shred the spinach and set aside.
Mix the cottage cheese, ricotta and milk.
Spoon a little of the tomato mixture over the base of a casserole dish and top with a single layer of pasta. Top with half the remaining tomato mixture, then the spinach and spoon over half the cheese mixture. Continue with another layer of pasta, the remaining tomato mixture and another layer of pasta. Spread the remaining cheese mixture on top and sprinkle with the Parmesan.
Bake for 40 - 45 minutes, or until golden (the top may puff up a bit but will settle on standing).
Chicken and Vegetable Lasagne https://dishanddelite.com/chicken-and-vegetable-lasagne/