Mini Lasagnas with Sweet Corn and Mascarpone

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i loved this recipe ive made it quite a few times i added about 1 cup of sliced and chopped ham or prucuito and it evened out the sweet taste from the corn and lemon. ivce also tried lobster meat as well and its fabulous

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I made this in a 2 quart casserole like a traditional lasagna, with no-cook pasta sheets, cream cheese instead of mascarpone, and non-fat milk instead of heavy cream. Instead of using a food processor (which I don't own, I just mixed everything together in my kitchen aid mixer. The lasagna turned out really great, and everyone commented on how delicious and unique this dish was!

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I liked it, and would serve it again. My issues: it was too greasy on the bottom---I might substitute Pam for the butter. I also thought the corn mixture was a tad too sweet. I note that Giada served this to William and Kate when they came to the U.S. Hope they liked it.

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I know why so many said it was bland. I added about 1 tsp of kosher salt. Everyone should taste their corn mixture before adding it to the lasagna to make sure it's seasoned correctly. I also added some peas when layering, a jalapeno and dried Italian seasoning. This recipe is rich so I recommend some veggies on the side definitely. The lemon zest amount was fine.

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I had high hopes for this because we go meatless one day a week and this sounded great for a main dish. Sadly, I wasn't able eat much of it because the lemon was sooo over powering. The lemon was pretty much all I could taste. I've noticed Giada is pretty liberal with lemon zest/juice so I'll keep that in mind next time I try a recipe from her that calls for that and cut down on the amount.

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I am looking forward to eat less meat and chicken so i started to try a lot of recipes without it. I made this one and loved it. I substitute the cheeses though because i am on a budget..cream cheese for mascarpone, Provolone for mozarella and pepecorino romano was same price as parmesan so i used it. I didn't use the heavy cream when done it didn't really needed it anyway which is good because with all these cheeses who needs more calories.I used canned corn instead of frozen because that's what i had. I sprayed the top with my misto spray so i could use just a bit of olive oil again to reduce some calories. It came just perfect

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I made one pie using a 7 1/2 X 12 inch ( approximately glass pan; smaller than a traditional-sized lasagna pan. Used the entire filling recipe, and made three layers using nine lasagna noodles. (I had four cups; used about one-and-a-half cups between layers, finishing with about one cup on top; and a mixture of the Provolone and Romano cheeses on top of that. I drizzled a scant tablespoon of oil to the top prior to baking. For those who thought the dish was oily, it did appear that way after baking, but after the 10 minute resting period, the oils (flavors! are reabsorbed. Granted, this is not a health food, and should not be eaten in huge
quantities often. My husband thought it tasted like a cross between macaroni and cheese and corn pudding--how can that be bad? He loved it.

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Great recipe, but certainly not a light dish. Due to both price and preference, I replace mozzarella for the provolone; cream cheese for mascarpone; and parmesan for pecorino romano. Have made in both ramkins and regular dish and think if you have them, the ramkins are worth the little extra effort. Taste is the same (maybe a little more pasta with ramkins, but the benefit is in presentation.

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will definitely be making this again! i don't own ramekins so i made this more like the traditional lasagna in a glass casserole dish. was definitely easy to make since it's pretty much all in the food processor! i think i ended up using closer to 4 cups of corn since the 2 boxes of frozen corn i bought had more like 2 cups in each. i omitted the lemon zest just as a personal preference of not really liking lemony things! i also don't really care for provolone cheese so i just used a shredded mix of cheddar, mozzarella, asiago, etc. following other reviewers, i also omitted the drizzle of oil over the top. i think there's enough oil from the cheeses when they start melting that any more oil would be just too much. overall i thought this was great and will definitely make it again as it was a hit with my husband as well! it's a nice change from traditional lasagna!

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This was, by far, one of the easiest recipes to make! I had to feed 8 people and wanted leftovers, so I opted to double the recipe and make it in a casserole, like "normal" lasagna. It was OUTSTANDING! Even the kids liked it! I will definitely be making this again :
The only negative thing was the price of some of the ingredients, but it is worth it for this special treat!