Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

These miniature lasagnas are prepared in individual ramekins; they look elegant and taste incredible! You'll need two sheets of cooked lasagna for each ramekin. Following the step-by-step recipe, you can easily assemble servings, alternating lasagna with a delicate filling of corn, mascarpone, and Pecorino Romano cheese, alternating it with grated provolone cheese. The sweet flavor of the corn and cheese filling is perfectly complemented by grated lemon zest and garlic. Each assembled serving of lasagna is sprinkled with Pecorino Romano cheese and baked in the oven until golden brown. Serve the lasagna from the ramekins onto plates.

Ingredients:

• Butter, to grease the ramekins
• 12 lasagna sheets
• 3 cups frozen corn kernels, thawed
• 0.5 cup whipping cream, room temperature
• 3 cloves garlic, crushed
• 1 cup (220 g) mascarpone cheese, room temperature
• 1 cup (110 g) finely grated Pecorino Romano cheese + 0.5 cup (60 g)
• Zest of 1 large lemon
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 3/4 cup chopped fresh basil leaves
• 1.5 cups (170 g) grated hot provolone
• Extra-virgin olive oil, to drizzle
• Special equipment: 6 ramekins (300 ml each), 6 cm high, 9 cm in diameter.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, pasta lasagna, corn, cream, garlic, mascarpone cheese, Pecorino Romano cheese, lemon zest, basil, provolone cheese

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Preparation:

Step 1
• Position the oven rack on the middle shelf. Preheat the oven to 190°C (375°F). Grease 6 ramekins with butter. Set aside.
Step 2
• Bring a large saucepan of salted water to a boil over high heat. Add the lasagna and cook until tender, stirring occasionally, about 8 minutes. Drain. Line each ramekin with two lasagna noodles, crisscrossing them and gently pressing the noodles into the bottom of the ramekins. The ends should hang over the sides.
Step 3
• In a food processor, combine the corn, cream, and garlic and process until smooth. Add the mascarpone, 1 cup Pecorino Romano cheese, lemon zest, salt, and black pepper. Process until smooth. Add the basil and process again. Spoon 1/4 cup of the filling into the bottom of each prepared ramekin and sprinkle with 2 tablespoons of provolone cheese. Fold 2 overhanging noodles of lasagna over the filling (trim the ends with scissors if necessary). Add another 1/4 cup of filling to each ramekin and sprinkle with another 2 tablespoons of provolone cheese. Fold the remaining 2 overhanging noodles of lasagna on top of the filling.
Step 4
• Spread the remaining filling over the lasagna. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25-30 minutes. Cool for 10 minutes.
Step 5
• To serve: Run a knife between the lasagna and the sides of the ramekin. Transfer the lasagna to plates and serve.

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