Mini Lasagnas with Sweet Corn and Mascarpone

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This is so good!!! Making them again this weekend.

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I loved this recipe and so did my guests. I will definitely make again, great comfort food dinner. I liked corn, Mascarpone, Basil and cheese filling, it was a refreshing change from tomato sauce based Lasagna. The lemon zest was perfect and I used less than the recipe after reading reviews. I DID have trouble getting the Lasagna out of the ramekin.........not sure why, maybe next time I need to grease it a little heavier than I did this time. I recommend this recipe for family night or with company, I made it the night before and just stuck them in the fridge. Pulled them out the next eve. and popped them in the 375 degree oven for 35 minutes. Yum Yum Yum, Thanks Giada!

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It took me a couple of years to find 10-ounce ramekins, and then I wasn't prepared to pay $8 apiece for an untried recipe. I used 10-ounce pyrex "custard cups" which were cheap and worked very well.

That said, I finally got to make the dish and LOVED it. I followed it exactly with the exception of using nonstick cooking spray instead of butter on the dishes.

This dish is elegant and delicate. I'm amazed people felt a need to add jalapenos or sun-dried tomatoes to something so lovely. It's a little labor-intensive -- not an "everyday" dish -- but worth the effort for such a pretty presentation and scrumptious taste.

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Unfortunately, this was a disaster for me. I made it in an 8" pan as done in the Weeknights cookbook. The cream compoents bubbled up and oozed over the top of the lasagna noodles and it never did brown. It never got firm either and was way too soupy. I didn't deviate from any of the ingredients, so not sure what happened. It did taste very good, however, I later felt that the richness of all of the cream ingredients was too much.

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I made this lasagna after watching the special on the reception for Kate and William. This was very tasty and I will be making it again. It had an elegant feel, a smoothness and sweetness that was delicious Everyone who tried it, loved it. I did use fat-free half and half instead of cream and it made no difference, still delicious. I will try some of the other suggestions for lowering the calories and fat that some of the reviewers mentioned.

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i make this lasagna frequently. its a wonderful vegetarian dish, very unique. i make it as a "normal" lasagna, its just easier for me that way. the only way i deviate from the recipe is to sometimes use whole grain pasta, and i also put a little jarred alfredo sauce on the bottom of the lasagna pan to keep the dish from sticking. definately a fave!

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This recipe is wonderful, make it just as it states then pour a little extra sauce over it when you serve, very very good and elegant enough for the in-laws!

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I thought this was pretty good and did have flavor. I agree that the flavor was "uniform" to steal a word from a previous reviewer. I added chopped jalapeno - the sweet and spicy combination is to die for. I love the creaminess of the filling and adding the jalapeno and mixing in some whole corn to the mix at the end takes this recipe up to 5 stars for me.

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I read the various reviews before making this. I have to say it came out great! I used a non-stick spray, about 1 tsp salt & 1/4 tsp black pepper. I'm mystified why some say there's no taste. There's plenty of flavor in the filling. I did add some sundried tomatoes as one reviewer suggested. All in all a great dish! Thanks Giada!

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Loved the fresh and creamy flavor. But, I'm not keen on uniform flavor throughout, so I added cremini mushrooms and spinach. It was great, with a nuttiness from the mushrooms, but next time I will add asparagus also.