Description
A light and flavorful lasagna made with fresh summer corn, perfect for a healthy meal.
Ingredients
- 2 cups fresh corn kernels
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles according to package instructions.
- Heat olive oil in a pan and sauté garlic for 30 seconds.
- Add corn, salt, and pepper. Cook for 3 minutes.
- In a bowl, mix ricotta, Parmesan, and half the mozzarella.
- Layer noodles, ricotta mix, and corn in a baking dish.
- Repeat layers and top with remaining mozzarella.
- Bake for 25 minutes until bubbly.
- Garnish with fresh basil before serving.
Notes
- Use fresh corn for best flavor.
- You can substitute cottage cheese for ricotta.
- Let lasagna rest for 10 minutes before cutting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian