Callaloo and Ham Lasagna


Callaloo and Ham Lasagna
Preparation time
Cooking time


For 9 Person(s)


  • 2 tablespoon(s) Grace Vegetable Oil
  • 3 clove(s) garlic, chopped
  • 2 stalk(s) escallion, chopped
  • 1 teaspoon(s) scotch bonnet pepper, chopped
  • 1 medium onion, chopped
  • 1 sprig(s) thyme, chopped
  • 2 medium tomatoes, diced
  • 1 pound(s) callaloo, chopped
  • 3 cup(s) whole milk
  • 1/2 cup(s) water
  • 1 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) white pepper
  • 1 cup(s) Cream Cheese
  • 9 whole Lasagna Noodles, boiled and drained
  • 1 cup(s) ham, cooked and diced
  • 4 ounce(s) Mozzarella Cheese
  • 1/4 cup(s) breadcrumbs
  • 1 teaspoon(s) paprika

Callaloo and Ham Lasagna Directions

  1. Heat a skillet with Grace Vegetable Oil.  Add chopped garlic, escallion, hot pepper, onion, thyme and tomato and saute for about one minute.
  2. Fold in the chopped callaloo and cook for about four minutes.  Remove from flame and set aside.
  3. Heat milk in a sauce pot.  Mix water and cornstarch together and add to the milk stirring constantly to avoid lumping.
  4. Mix in the white pepper and cream cheese until the sauce is smooth.  Remove from flame and set aside.
  5. Cook the lasagna noodles in 4 litres boiling water to which 1 tablespoon salt and one tablespoon Grace Vegetable Oil has been added for 10 minutes: drain and set aside.
  6. Grease a rectangular shaped casserole lightly and spread about half cup sauce over the base of the dish.
  7. Arrange three overlapping noodles over the base of the dish.  Top with a half of the callaloo mixture, half cup diced ham and grate on a half of the mozzarella cheese.
  8. Repeat the layers beginning with three overlapping lasagna noodles, sauteed callaloo, remaining ham, half cup sauce and the grated mozzarella cheese.
  9. Top with the final layer of three lasagna noodles, sprinkle with breadcrumbs, grated cheese and paprika.
  10. Bake in a preheated oven 180°C(350°F) for 35 minutes.
    Serve warm.

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