Ingredients
- Butter, for ramekins
- 12 lasagna sheets
- 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
- 1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
- 1 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- 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. 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.
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By mgl2012
on February 20, 2012
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Wow, I was blown away with all the negative comments regarding this recipe. (I had not read them before making We made these mini-lasagnas with the brussel sprout salad she had with it on the show, but added lamb chops for our Valentine's dinner. It was absolutely fantastic!!! It was a unique blend of tastes that managed to be rich and decadent and light and fresh all at the same time! I will definitely make these again when I want to make an impression and blow everyone's socks off. No-this is not a healthy meal, but a special occasion one. If one wanted to, you could serve straight from the ramekins.
By slater569
Charlottesville, VA
on February 16, 2012
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Beautiful but sweet, bland and odd tasting, all at the same time. May try again at some point, using less than 1/4 cup of the mixture between layers and maybe adding sundried tomato, squash and/or asparagus tips. Wanted more veggies or something in it.
By annehbgrant
Fairway, KS
on February 16, 2012
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After reading all the reviews about how it was too sweet, I decided to use regular whole kernel corn rather than sweet corn. I also tried to make it very healthy using wheat noodles and reduced fat or skim diary products. While the idea of "mini" lasagnas is great, everything about this recipe was average. Nothing amazing. I'd rather use the idea of mini lasagnas with my favorite lasagna recipe. The whole time I was eating this, I was quite surprised that Giada picked this recipe to serve to Prince William & Kate. Again, nothing amazing.
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