Tic - very simple dish but time consuming......

--1 box of jasagna noodles boiled and laid flat so they don't stick together
--Shredded block cheese
--Cream sauce - basic Bechemel which is equal parts of butter and flour and let it cook a few minutes, then add milk (first time I bought cow milk in JA - its same of course) several cups and then you must stir for a long time but magically it turns to thick cream sauce. I added some cream cheese to the sauce but not necessary
--Calaloo - sautee garlic, onion, carrot, tomato, sweet peppa, scotch bonnet (flesh only no seeds or veins and wash your hands/knife/cutting board well after and don rub your eyes - this flavor is divine so worth the trouble), once cooked add chopped clean calaloo and let it steam together - not too long so it is cooked thru but still al dente.

Layer these ingredients and bake with extra shredded cheese on the top about 20 minutes - not long cuz all ingredients are cooked already.