I’m obsessed with mascarpone cheese, so I’m always drawn to any recipe that contains it, but it’s a no-brainer for me when it’s right in the title. I watched Giada De Laurentiis make this on her cooking show; she featured it on a special in which she cooked for the Duke and Duchess of Cambridge and served this lasagna. If it’s good enough for them, it will certainly do for little old me! I added the burst cherry tomatoes for a nice contrast to the richness of the lasagnas. You can definitely serve this as a traditional lasagna, but you will soon learn about me that I have a slight obsession with anything in miniature or individual servings. You will need six 10-ounce oven-safe ramekins if you want to make them as written in the recipe.
Individual Sweet Corn and Mascarpone Lasagnas
- Yield: 6 servings 1x
Description
Cute, mini lasagnas full of sweet corn, basil and cheese make the perfect individual package for a dinner party (or any dinner!). Top with burst cherry tomatoes to cut through some of the richness and give a burst of freshness.
Ingredients
MINI LASAGNAS:
- 2 tablespoons butter, at room temperature
- 12 lasagna sheets (cook a few extra in case some tear)
- 3 cups frozen corn kernels, thawed
- 1/2 cup heavy cream, at room temperature
- 3 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 cup (4 ounces) Pecorino Romano, finely grated plus 1/2 cup reserved to top lasagnas
- 1 large lemon, zested
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup packed chopped fresh basil leaves
- 2 cups (8 ounces) shredded Provolone
- Extra-virgin olive oil, for drizzling
BURST TOMATOES:
- 1 pint cherry tomatoes
- Extra virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 375°. Butter the six 10-ounce ramekins and set aside.
- Bring a large pot of water to a boil over high heat. Generously salt the water and drizzle a little olive oil into the water. Add the lasagna sheets and boil for 8 minutes, stirring occasionally to ensure they don’t stick together. Drain. Place two sheets of lasagna noodles in an “X” fashion in each ramekin, allowing excess pasta to hang over the side.
- In the bowl of a food processor, combine the cream, mascarpone and corn kernels and blend until combined, yet still chunky. Add the garlic, 1 cup Pecorino, lemon zest, basil, salt and pepper and pulse several times to combine. Taste for seasoning and adjust salt and pepper as necessary. Spoon about 1/4 cup of the filling into the bottom of each ramekin, on top of the overlapped noodles. Sprinkle with 2 tablespoons of the Provolone. Fold the two opposite overhanging pieces of pasta over the filling and press down lightly. Add another 1/4 cup of the filling to the top of the noodles and top with another 2 tablespoons of Provolone. Fold the remaining two opposite pieces of pasta over the filling and press down lightly again. Spoon about 1 tablespoon of the filling on top of the lasagna and sprinkle a heaping tablespoon of the reserved Pecorino on the top. Drizzle with olive oil and a few grinds of pepper over the top. Repeat with the remaining ramekins.
- Arrange on a baking sheet and bake until the tops are golden brown and the lasagnas are bubbling, about 25 to 30 minutes. Cool for at least 15 minutes. Run a paring knife around the edge of each ramekin to loosen the lasagnas.
- While the lasagnas are cooling, place the cherry tomatoes on a baking sheet and drizzle with olive oil, salt and pepper. Bake for approximately 10 to 15 minutes, until tomatoes just burst and begin to release some of their juice.
- To serve, place a small plate on top of the ramekins and flip to unmold the lasagnas. Transfer right-side-up to the serving plates. You can, of course, serve this right in the ramekins if you wish. Top with the burst tomatoes and a sprig of basil.
Notes
Inspiration: Mini Sweet Corn and Mascarpone Lasagnas, Giada de Laurentiis on foodnetwork.com
- Category: Italian, Pasta, Vegetarian Mains