sweet corn and basil lasagna serves 4 to 6
Vegetable oil cooking spray
3 cups frozen corn, thawed
½ cup heavy cream, at room temperature
2 garlic cloves, peeled
1 cup (8 ounces) mascarpone cheese, at room temperature
1 ½ cups grated pecorino romano cheese
Grated zest of 1 large lemon
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ packed cup chopped fresh basil leaves
1 ½ cups (6 ounces) shredded sharp provolone cheese
6 no-boil lasagna sheets (about half a 9-ounce box)
Olive oil, for drizzling
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray. In a food processor, blend the corn, cream, and garlic until chunky. Add the mascarpone cheese, 1 cup of the romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the provolone cheese. Place 2 lasagna sheets on top. Repeat twice with the remaining corn mixture, provolone cheese, and lasagna sheets. Sprinkle with the remaining ½ cup romano cheese and drizzle with olive oil. Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.
Copyright © 2012 by Giada De Laurentiis. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
