Mini Corn Lasagna, Lemon Arugula Salad with Pine Nuts

The extra minutes it will take to put this lasagna together is worth it.  Individual lasagnes are built by combining marscapone cheese and corn, along with ricotta and Parmesan and then layering with fresh pasta.  The result is light, creamy, cheesy and perfect for lasagne loving vegetarians!

Mini Corn Lasagna

Print Grocery List Print Recipe
Serves: 6 Total Time: 43 minutes


  • 1/4 teaspoon freshly ground black pepper
  • 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
  • 3/4 cup packed chopped fresh basil leaves
  • 1 1/2 cups (6 ounces) shredded sharp Provolone
  • Extra-virgin olive oil, for drizzling


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