Dawn Jefferies is in the Daytime Kitchen making summer corn lasagna!
Here's the recipe:
Recipe courtesy Giada De Laurentiis
- Non-stick cooking spray or butter
- 12 whole wheat lasagna noodles
- 3 cups fresh or frozen corn, thawed
- 1/2 cup heavy cream (at room temperature)
- 3 garlic cloves, minced
- 1 cup mascarpone cheese (at room temperature)
- 1 1/2 cups pecorino romano cheese, grated
- zest of 1 lemon
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup fresh basil leaves, chopped
- 1 1/2 cups Provolone cheese, grated
- Extra virgin olive oil
Preheat the oven to 375°F.
Bring a large pot of salted water to boil. Add lasagna and cook until al dente.
Spray the inside of 6 10 oz ramekins with non stick cooking spray.
Drain noodles and line each ramekin with two noodles each, placing criss-cross in the dish. Allow the extra noodle to hang over the sides.
Blend the corn, cream, and garlic in a food processer. Add mascarpone cheese, 1 cup of pecorino romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.
Add ¼ cup of the corn mixture into each ramekin. Add 2 tablespoons of provolone. Fold both side of one noodle over into ramekin and add another ¼ cup of corn mixture and top with 2 tablespoons of provolone. Fold remaining two sides of noodle over and add remaining corn mixture to each. Top with remaining pecorino romano and drizzle with olive oil.
Bake ramekins on foil lined baking sheet 30 minute, or until bubbling and golden.
Cool for 10 minutes.
Use knife to loosen pasta from dish to remove and place on plate to serve.
**Noodles can also be used to line a half size lasagna pan and make a traditional lasagna.