When I saw these cute little lasagnas being made, I was determined to try them! They look delicious & I just love that they are made individually. I think the kids liked that too! My oldest, Jaden had so much fun making these with me and he really enjoyed the fruits of his labor! This is yet another Giada De Laurentiis recipe and she uses a couple of stronger/sharper cheeses in this recipe, so I will give you some adjustments if you prefer to have a more mild flavor. I rounded out the meal with some broccolini (my kids favorite veggie) and some good bread! Click on the title above to be sent to Giada's recipe.
- Butter for ramekins
- 12 lasagne sheet
- 3 cups frozen corn kernels, thawed
- 1/2 cup whipping cream, at room temp.
- 3 garlic cloves, minced
- 1 cup (8 oz) mascarpone cheese, at room temp.
- 1 cup (4 oz.) finely grated Pecorino Romano, plus 1/2 cup (Or you can use Parmesan for a more mild flavor)
- 1 large lemon, zested
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup packed chopped fresh basil leaves
- 1 1/2 cups (6 oz) shredded sharp Provolone (OR I used Mozzarella)
- Extra Virgin Olive Oil, for drizzling
- 6 (10 oz) ramekins
Arrange rack in the center of oven. Preheat oven to 375 degrees. Butter ramekins and set aside. Boil lasagna noodles according to package, drain and lay out on wax or parchment paper. I like to do this because it makes them so much easier to handle. Lay out 2 cooked noodles into the ramekins making an "X". Push noodles down gently, allowing excess pasta to hang over edges (I have a picture below).
In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of Romano cheese, lemon zest, salt and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup filling into the bottom of each ramekin and sprinkle with 2 Tbsp. of the Provolone (or Mozzarella). Fold overhanging 2 pieces of pasta over the filling (trim end of pasta with scissors if necessary). Add another 1/4 cup filling to each ramekin and top with another 2 Tbsp. Provolone. Fold over the 2 remaining pieces of pasta.
Spoon any remaining filling on top of pasta. Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil. Place ramekins on large baking sheet and bake until tops are golden brown and the filling is bubbling, about 25-30 minutes. Cool for 10 minutes.
To serve, run a knife around the edge of the ramekins to loosen the lasagna. Unmold onto serving plates.