Lobster Lasagna Rolls with Sweet Corn and Mascarpone Cheese

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Adaptation of Giada DeLaurentis' Recipe

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  • 4

Ingredients

  • 8 lasagna sheets
  • 2 cups frozen sweet white corn kernels, thawed
  • 1/4 cup half and half, at room temperature
  • 2 cloves garlic, minced
  • 1 cup (8 ounces) mascarpone cheese (Italian Cream Cheese) or light cream cheese, at room temperature
  • 1/4 finely grated Parmesan cheese
  • 1/4 tsp lemon, zested
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 or 4 of fresh basil leaves, chopped
  • 1 cup shredded Italian Cheese Blend (Mozz, Provo, Parm)
  • 6 oz. Packed Lobster Meat(Pasteurized) - I used "Ocean Choice" from Balducci's, chopped

Preparation

Step 1

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain.

In a food processor, blend the ¾ of the corn, cream and garlic until chunky. Add the mascarpone, 1/2 cup of the Italian Blend cheese & Parmesan cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Mix in remaining corn.

Spread a thin layer of filling on lasagna. Sprinkle with lobster and Italian Cheese Blend. Roll and place in baking pan greased with cooking spray. Repeat with all lasagna noodles. Top rolls with remaining sauce and sprinkle with rest of Italian cheese blend and drizzle with olive oil.

Bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

Serve with mixed greens or Arugula.

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