Mini Lasagnas with Sweet Corn and Mascarpon

You will never guess how CUTE these are. Giada is an

AMAZING cook!

I would have never thought...

a little lasagna present for everyone to eat. No More

Mess... Portion size! Portion size! This is what I call a Portion

control. lol jk! As I was watching her on the TV I decided to

make this. If you are like me, you tend to over do the Herbs.

FYI your husband will probably not like it (or you) if you're

or they are not into Herbs all that much. My husband did not

like all the extra Basil I added to this dish. Just be careful

with your herbs.

This dish can be made

into different ways. Especially the way my mom makes

her traditional lasagna (I'm going to make that next, next

time I want lasagna).

Please note to self to NOT over cook your Lasagna sheets.

I promise you that they don't need to be that loose

or they will break and not fold properly.

Ingredients

• Butter, for ramekins
• 12 lasagna sheets (or how many dishes you need,
• I cooked 8 because I was only serving for 4 people.
• You can use Gluten free or Rice lasagna sheets,
• Which also comes gluten free).
• 3 cups frozen corn kernels, thawed
• 1/2 cup whipping cream, at room temperature
• 3 cloves garlic, minced
• 1 cup (8 ounces) mascarpone cheese, at room temperature
• (You can use mozzarella cheese)
• 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
• (I used 4 Italian cheeses from Walmart already pre grated)
• 1 large lemon, zested
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup packed chopped fresh basil leaves
• (Or less basil, depends on taste)
• 1 1/2 cups (6 ounces) shredded sharp Provolone
• (you can use your 4 italian cheese bag. I only bought one
• bag and had some left over. Just portion what you want on
• your lasagna)
• Extra-virgin olive oil, for drizzling
• Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.

Pictures below on how to fold and how the end product should look like. :0)

Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone.

Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve, without ramekins. :0) Serve and Enjoy!