Name: Creamy Red Lasagna
Prep time: 20 s
Cook time: 30 s
Total time: 50 s
Yield: 6
Cuisine: Italian
Ingredients: 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 can (7.6 ounces) NESTLÉ® Media Crema; 1 cup water; 3 dried ancho chilessoaked in hot water; 2 dried guajillo chilessoaked in hot water; 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon; 1/2 teaspoon onion salt; 2 tablespoons corn oil; 1 tablespoon finely chopped onion; 1 teaspoon finely chopped garlic; 1 pound bonelessskinless chicken breast halvescooked and shredded; 3 sprigs finely chopped fresh parsley; 9 lasagna noodles; 3/4 cup grated Manchego cheese; 1/2 cup grated cotija cheese; 1 ancho chilecut into strips and fried; 2 sprigs of fresh parsley

MAKE IT

Step 1

Preheat oven to 400° F. For the sauce, blend the evaporated milk, NESTLÉ® Media Crema, water, 3 pieces of ancho chile, guajillo chiles, chicken bouillon and onion salt. Heat blended mixture until it thickens slightly, stirring constantly to avoid sticking.

Step 2

For the filling, heat the oil. Fry the onion and garlic until lightly browned, then add the chicken and finely chopped parsley; cook for 2 minutes.

Step 3

In a greased square baking dish, place a tablespoon of sauce, a layer of lasagna sheets, a layer of filling, a layer of sauce and a layer of Manchego cheese; repeat the procedure until all the ingredients are finished, ending with 1 layer of cheese. Cover with foil and bake for 15 minutes; remove foil and bake for 10 more minutes. Serve topped with Cotija cheese, fried ancho chile strips and the parsley leaves.