Sweet Corn and Mascarpone Lasagna

This is super yummy! A totally different take on lasagna!

12 no boil lasagna sheets

3 cups of frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

4 cloves of minced garlic

8 ounces of mascarpone cheese at room temperature

1 cup of grated Pecorino Romano

1 large lemon zested

1/2 teaspoon of salt

3/4 cup of fresh basil leaves

1 1/2 cups of shredded sharp provolone

olive oil

In the food processor blend the corn, cream, and the garlic until chunky. Add the mascarpone, 1 cup of Romano, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined.

In a glass 8x8 pan...place three lasagna sheets on the bottom, after being sprayed with PAM. Add a layer of corn mixture, then the provolone, then more lasagna sheets...repeat until all the ingredients are gone.. End with the lasagna sheets...top with the remaining Romano and then drizzle with olive oil. Bake for 30-40 minutes at 375 degrres, until bubbly...let rest for 5-10 minutes before cutting.