Ingredients

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

Instructions

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Preheat oven to 350 degrees.
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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.
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Add the shredded chicken, salt, pepper and tomato puree. Stir to combine.
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Add heavy cream, 1 can of corn and basil. Stir until heated through and bubbling. Remove from heat and set aside.
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In a blender, add remaining corn, milk, butter, wheat flour and 1 clove of garlic. Blend until combined.
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Pour through a mesh strainer into a large pot. Place pot over low heat, stirring constantly.
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Once mixture becomes smooth, remove from heat and season with salt and nutmeg. Set aside.
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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.
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Place remaining cheese slices on top, followed by the corn sauce and Parmesan cheese.
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Bake for 30 minutes. Allow to cool slightly, then serve.

PASTA