Callaloo and Ham Lasagna
Easy
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Preparation time
Cooking time
Ingredients
For 9 Person(s)
Recipe
- 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
- Heat a skillet with Grace Vegetable Oil. Add chopped garlic, escallion, hot pepper, onion, thyme and tomato and saute for about one minute.
- Fold in the chopped callaloo and cook for about four minutes. Remove from flame and set aside.
- Heat milk in a sauce pot. Mix water and cornstarch together and add to the milk stirring constantly to avoid lumping.
- Mix in the white pepper and cream cheese until the sauce is smooth. Remove from flame and set aside.
- 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.
- Grease a rectangular shaped casserole lightly and spread about half cup sauce over the base of the dish.
- 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.
- Repeat the layers beginning with three overlapping lasagna noodles, sauteed callaloo, remaining ham, half cup sauce and the grated mozzarella cheese.
- Top with the final layer of three lasagna noodles, sprinkle with breadcrumbs, grated cheese and paprika.
- Bake in a preheated oven 180°C(350°F) for 35 minutes.
Serve warm.
