1. Preheat Oven to 350 Degrees F.

2. In a bowl, mix the drained corn with the creamed corn and season with salt

To make Bechamel Sauce:

1. 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
2. Whisk in the scalded milk slowly. Keep whisking to make sure no lumps are formed. Add the salt, pepper and nutmeg.
3. Stir with a wooden spoon until sauce thickens a bit. Check for seasoning and remove from heat

To Assemble

1. In a bowl mix the corn and the creamed corn. Set aside
2. 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.
3. LAYER TWO: Repeat the same procedure as layer one
4. LAYER THREE (no corn layer): Pour the remaining bechamel sauce, cheese and sprinkle in the parmesan cheese.

5. Bake covered for about 30 minutes or until bubbly. Uncover and broil until brown

6. Remove from oven and let it rest about 15 minutes before cutting