1. To make the stock, add the chicken and vegetables into a heavy based pot with herbs, and cover with water.  Bring to the boil, remove the impurities on the surface and leave to bubble away for 2-3 hours
  2. Remove the chicken, then strain the stock through muslin or a fine sieve to remove the aromatics. Return the stock to a low heat
  3. Cook the lasagna in a large pot of boiling water for about 8 minutes or until al dente.
  4. Whilst the pasta is cooking shred the chicken meat, then return to the stock
  5. Drain the pasta and add to the chicken broth
  6. Serve immediately with grated Parmesan cheese