Mini Corn and Mascarpone Lasagna

Tasty bundles filled with creamy Mascarpone, basil and sweet corn.

Mini Corn and Mascarpone Lasagna

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Total Time: 53 minutes
Servings: 6


  • Butter, for ramekins
  • 12  lasagna sheets
  • cups  frozen corn kernels, thawed
  • 1/2  cup  whipping cream, at room temperature
  • cloves garlic, minced
  • cup  (8 ounces) mascarpone cheese, at room temperature
  • cup  4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
  • 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


  • Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins or use a muffin tin. 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 or muffin tin, pushing the noodles gently into the bottom, 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 or muffin tin 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 or muffin tin 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 or muffin tins to loosen the lasagnas.
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