Creamy White Lasagna

Let's cook it
Difficulty Easy
Portions: 6
Total 65 min

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons All-Purpose Flour
  • 3 1/2 Cups CARNATION® Full Cream Evaporated Milk (330ml)
  • 3 Teaspoons Italian Seasoning
  • 9 Ounces Lasagna Sheets Oven-Ready
  • 1 Pound Cooked Chicken shredded
  • 2 Cups Callaloo cooked
  • 2 Cups Mushrooms cooked
  • 2 1/2 Cups Cheese Blend

Instructions

  • 1.  Melt the butter in a saucepan, slightly sauteing the garlic before whisking the flour and allowing to cook for 4 minutes over medium heat.
  • 2.  Gradually add the Evaporated Milk, whisking as the mixture begins to bubble, add the Italian seasoning blend. Remove from heat and set aside.
  • 3.  Preheat the oven to 350°F (180°C).
  • 4.  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.
  • 5.  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.

Comments (0)

Related recipes