Yield: 6 servings
I’m obsessed with mascarpone cheese, so I’m always drawn to any recipe that contains it, but it’s a no-brainer for me when it’s right in the title. I watched Giada De Laurentiis make this on her cooking show; she featured it on a special in which she cooked for the Duke and Duchess of Cambridge and served this lasagna. If it’s good enough for them, it will certainly do for little old me! I added the burst cherry tomatoes for a nice contrast to the richness of the lasagnas. You can definitely serve this as a traditional lasagna, but you will soon learn about me that I have a slight obsession with anything in miniature or individual servings. You will need six 10-ounce oven-safe ramekins if you want to make them as written in the recipe.
2 tablespoons butter, at room temperature
12 lasagna sheets (cook a few extra in case some tear)
3 cups frozen corn kernels, thawed
1/2 cup heavy cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) Pecorino Romano, finely grated plus 1/2 cup reserved to top lasagnas
1 large lemon, zested
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
2 cups (8 ounces) shredded Provolone
Extra-virgin olive oil, for drizzling
1 pint cherry tomatoes
Extra virgin olive oil
Kosher salt and freshly ground pepper
Preheat the oven to 375°. Butter the six 10-ounce ramekins and set aside.
Bring a large pot of water to a boil over high heat. Generously salt the water and drizzle a little olive oil into the water. Add the lasagna sheets and boil for 8 minutes, stirring occasionally to ensure they don’t stick together. Drain. Place two sheets of lasagna noodles in an “X” fashion in each ramekin, allowing excess pasta to hang over the side.
In the bowl of a food processor, combine the cream, mascarpone and corn kernels and blend until combined, yet still chunky. Add the garlic, 1 cup Pecorino, lemon zest, basil, salt and pepper and pulse several times to combine. Taste for seasoning and adjust salt and pepper as necessary. Spoon about 1/4 cup of the filling into the bottom of each ramekin, on top of the overlapped noodles. Sprinkle with 2 tablespoons of the Provolone. Fold the two opposite overhanging pieces of pasta over the filling and press down lightly. Add another 1/4 cup of the filling to the top of the noodles and top with another 2 tablespoons of Provolone. Fold the remaining two opposite pieces of pasta over the filling and press down lightly again. Spoon about 1 tablespoon of the filling on top of the lasagna and sprinkle a heaping tablespoon of the reserved Pecorino on the top. Drizzle with olive oil and a few grinds of pepper over the top. Repeat with the remaining ramekins.
Arrange on a baking sheet and bake until the tops are golden brown and the lasagnas are bubbling, about 25 to 30 minutes. Cool for at least 15 minutes. Run a paring knife around the edge of each ramekin to loosen the lasagnas.
While the lasagnas are cooling, place the cherry tomatoes on a baking sheet and drizzle with olive oil, salt and pepper. Bake for approximately 10 to 15 minutes, until tomatoes just burst and begin to release some of their juice.
To serve, place a small plate on top of the ramekins and flip to unmold the lasagnas. Transfer right-side-up to the serving plates. You can, of course, serve this right in the ramekins if you wish. Top with the burst tomatoes and a sprig of basil.
Inspiration: Mini Sweet Corn and Mascarpone Lasagnas, Giada de Laurentiis on foodnetwork.com