• Olive oil, for frying
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 clove garlic, whole
  • 1 chicken breast, cooked and shredded
  • Salt and pepper
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 3 cans corn
  • Basil leaves
  • 2 cups milk
  • 1 tablespoon butter
  • 3 tablespoons wheat flour
  • Nutmeg
  • 7 ounces mozzarella cheese, sliced
  • 7 ounces lasagna noodles
  • 1/2 cup Parmesan cheese, grated


  1. Preheat oven to 350 degrees.
  2. Heat a frying pan coated with olive oil over medium-high heat. Add the chopped onion and garlic and cook until onions are light brown.
  3. Add the shredded chicken, salt, pepper and tomato puree. Stir to combine.
  4. Add heavy cream, 1 can of corn and basil. Stir until heated through and bubbling. Remove from heat and set aside.
  5. In a blender, add remaining corn, milk, butter, wheat flour and 1 clove of garlic. Blend until combined.
  6. Pour through a mesh strainer into a large pot. Place pot over low heat, stirring constantly.
  7. Once mixture becomes smooth, remove from heat and season with salt and nutmeg. Set aside.
  8. Lay out a lasagna noodle. Top with a slice of cheese and some of the chicken mixture. Roll into a cylinder and place in a baking pan.
  9. Place remaining cheese slices on top, followed by the corn sauce and Parmesan cheese.
  10. Bake for 30 minutes. Allow to cool slightly, then serve.