While this does not look as appealing, it was certainly tasty. A lighter dish than the usual lasagna as it uses cream corn in the “creaminess”. What I needed to do, however, is to not skim on the sauce at all. The more of it, the better I say. The result should have been a more moist lasagna. Oh well, lesson learnt and I will try this again in the future with more filing and tomatoes!
Creamy Corn and Chicken Lasagna
600 grams of lean chicken mince
2 cans of creamed corn
1 tin of chopped tomato
1 tablespoon of mixed spice
1 tablespoon of Worcestershire sauce
1 tablespoon of garlic
1 onion chopped
Mix cheese (I used parmesan and cheddar)
Saute onion and garlic. Add mince and all the rest of it. Simmer. Mean while, pre heat oven to 200C. Place dried lasagna sheets on baking dish. Spoon mince over it. Sprinkle cheese. Layer with sheets and chicken mixture. Repeat one more time. Finish with cheese on top.
Bake it for 25 minutes till it is bubbly!