Corn and Basil Lasagne

sliceI should warn you, I’m a little crazy about basil. The smell of it holds such strong associations of summer that I automatically go to my happy place whenever I pick a few leaves and rub them between my fingers. Lately I’ve been making some of my classic basil-laced dishes like the indispensable chickpea salad since basil is so plentiful right now. Here on this page I present to you a sort of summer lasagne that makes use of a healthy dose of basil alongside sweet corn, another staple of summer eating. Lemon zest makes it interesting.

One of the things I love most about making this recipe is that  the directions are to: a) put everything in a food processor b) layer with the no-boil noodles and c) top with cheese. Bake. Although I admit I baked it at night and ate it the next day because it was so hot and humid yesterday that I would have been happy serving up popsicles for dinner.

  • 3 cups corn, either from canned or frozen then thawed
  • 1/2  cup heavy cream
  • 2 garlic cloves
  • 1 cup mascarpone cheese
  • 1 ½  cups grated pecorino romano cheese
  • grated zest of 1 large lemon
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¾ cup packed fresh basil leaves, chopped
  • 1 ½ cups shredded provolone
  • 6 no boil lasagne sheets
  • olive oil for drizzling

wholePreheat the oven to 375˚ Grease an 8”x8” baking dish with vegetable oil.

In a food processor blend the corn, cream and garlic until chunky. Add the mascarpone cheese. Add 1 cup of the perconino-romano cheese, lemon zest, salt and pepper. Blend until smooth. Add the chopped basil and pulse just until blended.

Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one third of the provolone cheese. Add 2 lasagna sheets on top. Repeat two more times. Sprinkle the remaining ½ cup romano on top and drizzle lightly with olive oil.

Bake 25-30 minutes until the top is golden brown and the filling is bubbling. Cool for 10 minutes before serving.


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