This meatless lasagna would make a great Friday night meal during Lent or just about any night of the week. Serve it with a salad, some bread and a glass of buttery Chardonnay.
Adapted from Giada De Laurentiis
Lasagna With Sweet Corn And Mascarpone
11 lasagna sheets
3 cups frozen corn kernels, thawed
1/4 cup milk
3 cloves garlic, minced
8 ounces mascarpone cheese, room temperature
1 cup finely grated Parmesan cheese, plus 1/2 cup
1 large lemon, zested
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups shredded Provolone
Extra-virgin olive oil, for drizzling
1. Preheat oven to 375 degrees.
2. In a food processor, blend the corn, milk and garlic until chunky. Add the mascarpone, 1 cup of Parmesan, lemon zest, salt and pepper. Blend until smooth. Add the basil and pulse until just combined.
3. Bring a large pot of water to boil over high heat. Add the the pasta and cook according to package directions, about 8 minutes stirring every so often.
4. Place first layer of noodles in 9×13 pan. Spoon 1/2 of the filling over the top of noodles and sprinkle 3/4 cup of the Provolone. Add another layer of noodles and spread remaining filling over the noodles. Sprinkle the remaining Provolone as well as the 1/2 cup reserved Parmesan cheese on top. Drizzle lightly with olive oil. Back in oven for about 35 minutes or until top is golden brown and bubbling. Cool for 5 minutes and enjoy.