Chicken Lasagna with Corn Cream and Bacon
Ingredients for chicken lasagna with creamed corn and bacon
1 package of fresh lasagna pasta (500g)
350g sliced prato cheese
100g grated parmesan cheese
100g chopped bacon
Sauteed
3 tablespoons of oil
1 onion, chopped
4 cups chicken breast cooked and shredded
2 chopped tomatoes
1 envelope of powdered poultry seasoning
1/2 cup chopped parsley
Salt to taste
Corn Cream
2 cans of green corn with the water
3 cups milk
2 Tbsp margarine
1 tablespoon corn starch
Salt to taste
Directions
For the stew, heat a pan with oil over medium heat and fry the onion until golden brown. Add the chicken, the tomato, the seasoning and saute for 3 minutes. Add the parsley, season with salt, mix and turn off the heat. Set aside. For the corn cream, blend 1 can of corn, the milk, the margarine and the cornstarch for 2 minutes. Pour into a pan, add the remaining corn, season with salt to taste and cook for 5 minutes or until it thickens a little. In a medium baking dish, alternate layers of corn cream, pasta, stew, prato cheese, ending with corn cream, sprinkle with Parmesan cheese and bacon, and bake in a preheated medium oven for 35 minutes.