Colombian Lasagna

Lasagna is a popular dish in Colombia, this drool-worthy version is a signature recipe by guest Chef Luisa Collins.

  • Servings 4-6
  • 1 hr. 30 mins.
  • Medium



  • 1 large White Onion, diced
  • Olive Oil
  • 3 Garlic Cloves, minced
  • 1 cube Chicken Bouillon
  • 1 Chicken Breast, cooked and pulled
  • Salt & Pepper, to taste
  • 1 pack Oven-Ready Lasagna sheets
  • 1 1/2 cup Milk
  • 2 tbsp. Butter
  • 1/2 cup Flour
  • 1 cup Ricotta Cheese
  • Sliced Mozzarella Cheese
  • Grated Parmesan Cheese


  1. Pre-heat oven to 350°F
  2. Cook the onions with olive oil in medium heat, fry until they become clear. Add the garlic and chicken bouillon and stir, add the pulled chicken breast and mix together. Season with salt and pepper to taste. Reserve.
  3. Make a bechamel sauce heating 1 cup of milk, add butter and flour. Whisk to combine, gradually add the remaining 1/2 cup of milk until the sauce has a light texture.
  4. Build the lasagna in a baking dish with layers of bechamel sauce, lasagna pasta sheets, the cooked chicken, ricotta cheese and mozzarella. A standard baking dish should hold 3 to 4 layers.
  5. Bake in oven at 350°F for 20 mins or until outer layer acquires a golden brown color.
  6. Cut in squares and serve.

Postre Tres Leches

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