Sweet Corn and Basil Lasagna

My roommate here in Massachusetts happens to be vegetarian, which means she has a plethora of delicious recipes! A few weekends ago, we made this amazingly rich and decadent lasagna.

Sweet Corn and Basil Lasagna

3 cups frozen corn (thawed)

½ cup heavy cream

2 garlic cloves (or more)

1 cup mascarpone cheese (or ricotta)

1 & ½ cups grated pecorino romano cheese

Grated zest of 1 lemon

¼ tsp kosher salt

¼ tsp pepper

¾ cup fresh basil (chopped)

1 & ½ cups shredded provolone

6-8 sheets lasagna (boil or ‘no boil’)

Olive oil

Cooking spray

Heat oven to 375 degrees. Coat 8” square pan with cooking spray. Blend corn, cream and garlic in Cuisinart. Then add basil, mascarpone, 1 cup of romano cheese, lemon zest, salt and pepper. Start by spreading some of the blended corn mixture at the bottom of the pan, then a layer of lasagna, then layer the provolone and pecorino romano, and repeat those steps until it has all been used. There are plenty of instances where the use of fresh herbs isn’t necessary, but this dish isn’t one of them, just bite the bullet because the fresh basil makes this delicious!

Let the corn thaw first!

Then blend it.

Delicious!