To a warm pan add a few tablespoons of extra virgin olive oil.
Chop an onion and add the chopped onion to the pan, stir until the onion reaches a golden colour.
Add two grated carrots and one thinly sliced capsicum to the pan, stir frequently until both have softened.
To the mix add sliced silverbeet leaves (use only the leaves and discard the white parts). Add a bit of water, salt and pepper and let it simmer until the silverbeet has softened.
Butter a lasagne dish and pour a glass of water into the bottom of the dish (this is done to make the pasta softer).
Lay the lasagne sheets at the bottom of the dish then place the silverbeet mixture on top followed by shredded mozzarella cheese, then apply the same method until you no longer have anymore lasagne sheets or the mixture.
Spread the remaining mozzarella cheese on top of the lasagne.
Preheat the oven to 180 degrees C, place the lasagne in the oven and bake it for approximately 50 minutes.