Creamy White Lasagna

Melt the butter in a saucepan, slightly sauteing the garlic before whisking the flour and allowing to cook for 4 minutes over medium heat.

Gradually add the Evaporated Milk, whisking as the mixture begins to bubble, add the Italian seasoning blend. Remove from heat and set aside.

Preheat the oven to 350°F (180°C).

In a medium baking pan, spread ¼ cup of the sauce at the bottom of the pan followed by 3-4 Lasagna noodles to cover the base. Layer with ½ cup of white sauce, then shredded chicken, callaloo, mushrooms and mozzarella and repeat for 3 layers. Finish the final layer with a thin layer of sauce and cheese.

Cover and bake for 40 minutes until tender. Uncover and broil for 4 minutes. Remove from the oven and allow to cool slightly before cutting and serving.