Mini Lasagna

By Shaylie

Ingredients

• 6 ramekins (2 1/4” tall x 4 1/4” wide, approx)
• Butter, for ramekins
• 12 lasagna noodles
• 3 C frozen corn kernels, thawed
• 1/2 C heavy whipping cream, at room temperature
• 3 garlic cloves, minced
• 1 C (8 ounces) mascarpone cheese, at room temperature
• 1 1/2 C (6 ounces) Pecorino Romano, grated or shredded, divided
• 1 large lemon, zested
• 1/4 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 3/4 C packed chopped fresh basil
• 1 1/2 C (6 ounces) shredded sharp provolone
• 1 C fresh mozzarella, cut into 12 pieces
• Extra virgin olive oil, for drizzling

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees F.

Butter ramekins, set aside.

Prepare lasagna noodles per package directions, drain and let cool individually on a piece of parchment paper.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 C of the Pecorino Romano cheese, the lemon zest, salt and pepper. Blend until smooth. Add the basil and pulse until just combined. (if desired, you can also add 6-12 raw, peeled, deveined shrimp with the tail removed at this point and or chunks of pre-cooked lobster meat blend the shrimp in and pulse to add the lobster - you want to see the chunks in the final product).

Assemble the ramekins. Take 2 noodles and line each ramekin with them in an “X” shape, pushing the noodles gently into the bottom of the ramekins, allowing the excess to hang over the edges. Spoon ¼ C of the filling into each ramekin and sprinkle with 2 Tb of the Provolone and 1 piece of the mozzarella. Fold 2 overhanging pieces of the noodle over the filling, trim edges of noodle if needed with scissors. Add another ¼ cup of filling, 2 Tb of Provolone and another piece of mozzarella. Fold over the 2 remaining overhanging pieces of noodle. Do this for each ramekin.

Spoon any remaining filling over the top of each ramekin. Sprinkle the tops with the remaining ½ C Pecorino Romano and drizzle with olive oil.

Place ramekins on a baking sheet and bake until the tops are browned and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas, lift out and place on serving plates.