Mini Lasagnas with Sweet Corn and Mascarpone

Name: Mini Lasagnas with Sweet Corn and Mascarpone
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 6 servings Butter, for ramekins; 710 milliliters frozen corn kernels, thawed; 177 milliliters packed chopped fresh basil leaves; 3 cloves garlic, minced; 0 teaspoons kosher salt; 12 lasagna sheets; 1 large lemon, zested; 227 grams cup mascarpone cheese, at room temperature; 6 servings Extra-virgin olive oil, for drizzling; 113 grams cup finely grated Pecorino Romano, plus 1/2 cup (2 ounces); 170 grams 1/2 cups shredded sharp Provolone; 118 milliliters whipping cream, at room temperature

Mini Lasagnas with Sweet Corn and Mascarpone might be just the main course you are searching for. One serving contains 847 calories, 26g of protein, and 57g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a vegetarian diet. A mixture of pepper, garlic, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

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

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Butter

Equipment you will use

Ramekin

Oven

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender, stirring occasionally, about 8 minutes.

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Pasta

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.

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Cooked Lasagne Noodles

Pasta

Equipment you will use

Ramekin

In a food processor, blend the corn, cream and garlic until chunky.

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Garlic

Cream

Corn

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Food Processor

Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth.

Ingredients you will need

Pecorino Romano

Lemon Zest

Mascarpone

Pepper

Salt

Add the basil and pulse until just combined. 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).

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Provolone

Basil

Pasta

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Kitchen Scissors

Ramekin

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.

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Provolone

Pasta

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Ramekin

Spoon any remaining filling on top of the pasta.

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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.

Ingredients you will need

Pecorino Romano

Olive Oil