• Preheat Oven to 350 Degrees F.
• In a bowl, mix the drained corn with the creamed corn and season with salt

To make Bechamel Sauce:

• In a heavy saucepan melt the butter. When butter is melted add the flour and stir with a wooden spoon until flour cooks, About 1-2 minutes
• Whisk in the scalded milk slowly. Keep whisking to make sure no lumps are formed. Add the salt, pepper and nutmeg.
• Stir with a wooden spoon until sauce thickens a bit. Check for seasoning and remove from heat

To Assemble

• In a bowl mix the corn and the creamed corn. Set aside
• LAYER ONE: Using a square baking pan 8"x8" start by putting a little bechamel sauce on the bottom. Add 2 lasagna noodles. Pour half of the corn mixture on top of the noodles. Top with 1/3 of bechamel sauce and 1/3 of the shredded cheese.
• LAYER TWO: Repeat the same procedure as layer one
• LAYER THREE (no corn layer): Pour the remaining bechamel sauce, cheese and sprinkle in the parmesan cheese.
• Bake covered for about 30 minutes or until bubbly. Uncover and broil until brown
• Remove from oven and let it rest about 15 minutes before cutting