Tropical Chicken Lasagna

I enjoyed the Flor de Itabo omelet, so I decided to see what the flowers would be like in other things! I put some raw in a salad - good too! So, ambition struck :-)...

Tropical Chicken Lasagna

Ingredients:
- 1/2 kg chicken breast
- sauce (see below)
- packet lasagna noodles
- 2 zucchini
- 2 cups raw Flor de Itabo (flowers only), rinsed
- handful of fresh basil leaves
- 1/2 package ricotta cheese (if unavailable, mix 2 eggs w/ queso en polvo)
- 1/4 kg maduro cheese
- 1/4 kg palmito and/or tierno cheese
- cheese en polvo

Directions:
1) Cook chicken in a little water, then tear into small bite-sized pieces
2) In a 9x13 inch pan:
- coat w/ a little oil (optional)
- add a thin layer of sauce
3) Layer w/ the following (I can usually only get in 2 layers):
- raw lasagna noodles
- sauce
- Flor de Itabo
- basil
- sliced zucchini
- cheese: ricotta, maduro, palmito, tierno
4) Cover w/ aluminum foil (I like to stick a toothpick in at either end to keep the foil from sticking to the lasagna)
5) Bake at 350F for 45 - 55 minutes
6) Remove foil, bake another 5-10 minutes to brown the top
7) Remove from oven, let cool 10 minutes, then cut to serve

Serve w/ cheese en polvo, and any remaining sauce


Sauce - Cook and stir to thicken, about 5 minutes:
- 2 packets "Pollo de la Reina" white sauce mix
- 1 cup coconut milk
- 1/2 cup water
- 1 cup milk
- 1 Tbsp oil (optional)