Chicken Lasagna with Corn Cream and Bacon
Indulge in a flavorful adventure with Chicken Lasagna featuring creamy Corn Cream and crispy Bacon. A symphony of tastes in every bite.
Ingredients
- 500 g package of fresh lasagna pasta
- 350 g sliced prato cheese
- 100 g grated parmesan cheese
- 100 g chopped bacon
Sautéed
- 3 tbsp oil
- 1 onion chopped
- 4 cups chicken breast cooked and shredded
- 2 tomatoes chopped
- 1 envelope of powdered poultry seasoning
- ½ cup chopped parsley
- Salt to taste
Corn Cream
- 2 cans of green corn with the water
- 3 cups milk
- 2 tbsp margarine
- 1 tbsp corn starch
- Salt to taste
Instructions
- 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.