Sweet Corn and Lemon Lazagna

 Hello!

I love recipes with lemon. Especially in the spring and summer, but really I could eat lemon all year round and be happy. (Except if there's large amounts of sugar or buttercream involved which unfortunately feel gag-worthy.)

This recipe started with something from Everyday Italian and apparently was something that Giada served to Princess Kate and Prince William when they visited LA right after their wedding. Since then we've definitely played around with it, frankly finding as many ways as possible to make it even easier and fewer dishes at the end.

The original Giada recipe can be found here: Sweet Corn and Basil Mini-Lasagnas 

Ingredients

1 tub (8oz) mascarpone cheese
1 small bag frozen sweet corn 
3 cups shredded salty cheese (we use cheddar a lot because we have it on hand, but gruyere would be delicious with this too or the classic Italian Parmesan Reggiano)
2 tbsp olive oil

1 tsp minced garlic (I use the preserved kind from the grocery store)

1/4 cup lemon juice

1 box oven ready lazagna 

2 tbsp dried basil

1 tsp Herbes de Provence (I really like using this in the spring because lemon and lavender in a savory dish is AMAZING)

Preheat Oven to 350. 

Blend frozen corn in blender or food processor until it feels almost grain-like with a few small chunks, you can let it warm up a little if needed for ease of processing. Add in 1 cup of shredded cheese, mascarpone, garlic, lemon juice, basil, and Herbes de Provence and blend until mixed well.

Use a 9x9 baking pan and layer mixture then pasta. You should be able to get three layers but if not two is fine. Spread the rest of the shredded cheese on top and drizzle olive oil over it.

Bake for 25-30 min (top should be nice and golden brown). Let sit for at least 10 minutes and enjoy!

(This is one of those recipes that is even better the next day!!!)

That's all for today, wishing you lots of happiness!!!

Jess