A new take on meatless lasagna

April 23rd, 2013 at 12:18 pm by under Food Joy, Uncategorized
cornbasillasgna When it comes to weeknight meals, let’s face it – easy and quick often wins over complex and ultra nutritious.  So, when you find a recipe that comes together easily, tastes great and is good for you, you share it!   I set out to make this Sweet Corn and Basil Lasagna recipe from my Weeknights with Giada cookbook by Giada DeLaurentiis of the Food Network, but, as always, I improvised a little. Here’s the recipe my gal-pal-in-my-mind Giada and I came up with together:

Sweet corn, basil and ‘color-boost’ lasagna

Vegetable oil cooking spray
3 cups frozen corn, thawed
1/2 cup heavy cream, at room temperature
2 garlic cloves, peeled
1 cup (8 oz) Mascarpone cheese, at room temperature
1 1/2 cups grated Pecorino Romano cheese
grated zest of 1 large lemon
1/4 teaspoon freshly ground black pepper
3/4 packed cup chopped fresh basil leaves
1 1/2 cups (6 oz) shredded sharp Provolone cheese
6 no-boil lasagna sheets
Olive oil for drizzling
No-boil lasagna sheets (**key to quick dinner)
Olive oil for drizzling
1 cup packed spinach and or arugula
2 medium hot house tomatoes, sliced thinly

***I increased all of the ingredients by about 1/3 and made this a little larger in a 9 X 13 pan – just as fast, more lasagna to share!***

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.  Spray an 8-inch square glass baking dish with vegetable oil cooking spray.  In a food processor (**a second key to quick dinner), blend corn, heavy cream, and garlic until chunky.  Add the Mascarpone cheese, 1 cup of the Romano cheese, the lemon zest, sea salt to taste and pepper. Blend until smooth. Add the basil and pulse until just combined.  Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the Provolone cheese. cornbasillasgna2Place 2 lasagna sheets  for square pan on top. Here’s where I couldn’t resist adding some color, flavor and nutrition by layering spinach, arugula and thinly sliced hot house tomatoes to the layers.  cornbasillasgna3Repeat twice with the remaining 1/2 cup Romano cheese on top and drizzle with olive oil.  Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.

Dive in and enjoy!  cornbasillasgna4

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