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Pasta with white wine and rice

Recipe:

• 400g chicken breast fillet
• cooking oil spray
• 2 cloves garlic, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 zucchini, chopped
• 1 onion, chopped
• 250g pumpkin, diced
• 2 x 400g (13 oz) cans tomatoes chopped
• 2 fresh thyme
• 2 bay leaves
• 1/2 cup white wine
• 2 tablespoon tomato paste
• 2 tablespoon chopped fresh basil
• 450g spinach
• 500g cottage cheese
• 450g ricotta
• 1/4 cup milk
• 1/2 teaspoon ground nut meg
• 2/3 cups grated Parameson
• 350g instant or fresh lasagne sheets

1. Before u start preheat the oven to moderate 180^oC. Trim any fat from the chicken breasts, then finely mince the chicken breast in a food processor. Heat a large, deep, non-stick frying pan, lightly spray with oil and cook the mince chicken in batches until brown. Then remove.
2. Add the garlic and onion to the pan and cook until soften. Return the chicken to the pan and add zucchini , celery, carrot, pumpkin, tomato, thimes, bay leaves, wine and tomato paste. Simmer, cover for 20-25 minutes. Remove the bay leaves and thime and stir in the fresh basil.
3. Shred the spinach and set aside. Mix the cottage cheese, ricotta, milk, nutmeg and half the Paramesan.
4. Spoon a little of the tomato mixture over the base of the 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 cottage cheese mixture. Continue with another layer of pasta the remaining tomato and another layer of pasta. Spread the remaining cottage cheese mixture on top and sprinkle with the remaining Parmesan. Bake for 45-55 minutes, until golden. The top may puff up slightly but will settle on standing.