In a cooking pot, cook chicken mince along with onion and garlic over medium heat until well browned. Stir in the tomatoes and tomato paste. Season well with coriander or parsley, salt and black pepper.
Simmer, covered, for about 20 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagne sheets for about 5-8 minutes or until al dente. Drain them and set aside.
Preheat oven to 180C. To assemble, spread some sauce on a rectangular or square baking tray. Arrange some sheets lengthwise over the sauce. Over the sheets, spread about 2 tablespoon of Ricotta cheese followed by a handful of Mozzarella. Sprinkle some Parmesan cheese.
Repeat layers, and top with remaining Mozzarella and Parmesan. Bake for about 12-15 mins or till the cheese melts. Cool for 10 minutes before serving.
