Day 186 - Lasagna with Fresh sweet corn
Spinach lasagna is usually the go to favorite at home, but when the preferred produce of choice isn't available on hand, I usually make do with whatever is available. This time around I made use of 2 ears worth of fresh corn. Paired with Pepper jack cheese and just a bit of the usual mozzarella. The result was spectacular.
10 sheets of Lasagna Pasta sheets
1 cup diced onions
2 cloves garlic, Minced
1 small bottle ( ~1 cup) store bought Pizza Sauce
1 cup Ricotta Cheese
1 cups pepper jack cheese (or plain cheddar)
Red chili pepper flakes (optional)
1/2 cup shredded Mozzarella
2 ears fresh corn,
Italian herb blend or similar blend of your choice
2 tablespoons Olive oil
1 cup bread crumbs
Salt & pepper to taste
Set a large pot of water to boil with salt added. Drop the cobs of corn and cook until tender. Using a pair of Tongs, remove the cobs and allow to cool. Shred the corn off the cobs and reserve. Do not discard the water just yet, you'll need it later for the pasta sheets.
Heat the olive oil and saute the onion and garlic till the onion turns translucent. Pour in the Pasta sauce and add the corn. Taste and adjust for seasoning, cook down until the mix turns quite thick. Set aside
Place the pasta sheets in the boiling water and cook for about half the time specified on the package. remove from the water and pat dry. Lay the sheets out on a plate taking care to ensure that the sheets do not stick to each other.
Preheat the oven to 400 F.
Combine the ricotta and Herb blend with the shredded Pepper jack (or cheddar) cheese
Brush the bottom and sides of a 9 inch ceramic baking dish liberally with Olive oil. Place 2 sheets of lasagna and pour out 1/2 the Pizza sauce/corn mixture over the sheets. Spread evenly. Place 2 more sheets of pasta over the sauce. Now spread half the ricotta/herb/cheese. Repeat the layering once more with the sauce & the cheese. And top finally with the last two sheets of Pasta. Sprinkle the top with the Mozzarella and the bread crumbs. Place the dish in the oven and bake for 30 minutes until the mozzarella is all bubbly and golden.
Remove from the oven, allow to cool slightly before serving with a salad of your choice.