Grill the corn cobs and remove kernels, set aside.
Grill or roast the poblano peppers, peel, de-seed, chop and set aside.
In a food processor, blend 3 cups of corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Parmigiano-Reggiano cheese, the lemon zest, salt, and pepper, blend until smooth. remove mixture from the food processor into a bowl.
Mix in the chopped basil leaves & Poblano peppers with a spoon just enough to combine. (At this point the basil should be chopped, but our leaves were so beautiful, we just had to show you).
Spoon 1 cup of the filling into the bottom of the pan, place two no-boil lasagna noodles side by side.
Follow with another cup of filling, sprinkle with 1/2 cup of Provolone and 1/4 cup of corn kernels. Repeat with another layer of noodles, a second cup of filling, another 1/4 cup of Provolone and 1/4 cup of corn kernels. Repeat with a final layer of noodles, spoon remaining filling and sprinkle with Provolone and remaining 1/2 cup Parmigiano-Reggiano and lightly drizzle with olive oil.
Bake until the top is golden brown and the filling is bubbling, about 25 to 30 minutes.
Cool for 10 minutes. To serve: Cut 4-6 pieces and plate using a spatula, garnish with a basil leaf. (You don’t see basil leaves in the picture, because they were so good, we ate them all)
Sweet Corn, Basil & Poblanos Lasagna
Special equipment: medium 10″ x 10″ lasagna pan. We love the Emile Henry Lasagna Pans
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
Ingredients
- 6 Barilla no boil lasagna sheets
- 5–7 fresh sweet corn cobs, (to yield 3 cups of kernels, plus 1/2 cup)
- 2 poblano peppers
- 1/2 cup whipping cream, at room temperature
- 3 cloves garlic, minced
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1 cup (4 ounces) finely grated Parmigiano-Reggiano, plus 1/2 cup (2 ounces)
- 1 large lemon, zested
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup packed, chopped fresh basil leaves, plus 4-6 leaves for garnish
- 1 1/2 cups (6 ounces) shredded sharp Provolone
- Extra-virgin olive oil, for drizzling
Instructions
- Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Grill the corn cobs and remove kernels, set aside.
- Grill or roast the poblano peppers, peel, de-seed, chop and set aside.
- In a food processor, blend 3 cups of corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Parmigiano-Reggiano cheese, the lemon zest, salt, and pepper, blend until smooth. remove mixture from the food processor into a bowl.
- Mix in the chopped basil leaves & Poblano peppers with a spoon just enough to combine. (At this point the basil should be chopped, but our leaves were so beautiful, we just had to show you).
- Spoon 1 cup of the filling into the bottom of the pan, place two no-boil lasagna noodles side by side.
- Follow with another cup of filling, sprinkle with 1/2 cup of Provolone and 1/4 cup of corn kernels.
- Repeat with another layer of noodles, a second cup of filling, another 1/4 cup of Provolone and 1/4 cup of corn kernels.
- Repeat with a final layer of noodles, spoon remaining filling and sprinkle with Provolone and remaining 1/2 cup Parmigiano-Reggiano and lightly drizzle with olive oil.
- Bake until the top is golden brown and the filling is bubbling, about 25 to 30 minutes.
- Cool for 10 minutes.
- To serve: Cut 4-6 pieces and plate using a spatula, garnish with a basil leaf. (You don’t see basil leaves in the picture, because they were so good, we ate them all).
Notes
Adapted From | Giada De Laurentiis