A blog by ordinary people about living an extraordinary life
Back in March I had the chance to meet one of my favorite food celebrities, Giada De Laurentiis, at a book signing in Boston. My friend Jess and I headed to Copley and waited in line for a couple of hours to meet Giada at a local Williams-Sonoma. Giada was very friendly (as yes, she looks just like she does on TV), signing 2 books for me (her new cookbook was also a gift for Meg).
Tonight I also wanted to post one of the recipes from her new cookbook, which is full of great recipes. You can find this recipe online as well (http://www.scholastic.com/parents/resources/article/kid-friendly-italian-dinners-sweet-corn-and-basil-lasagna/). I added my own twist by adding grilled corn on the cob (and accidentally leaving out the Provolone cheese, but don’t worry, this lasagna is plenty cheesy).
Preheat the oven to 375F.
Grill 2 ears of corn on the stove, and then chop the kernels off. Set aside.
In salted boiling water, cook the lasagna noodles for 5 minutes. Drain and set aside.
In a food processor, blend the frozen corn, heavy cream and garlic, leaving it slightly chunky. Add the mascarpone and 1 cup of the Parmesan cheese, lemon zest, salt and pepper. Pulse until just combined. Add the basil and pulse. Stir in the grilled corn kernels.
In a 2 quart baking dish, add about 1/3 of the corn mixture. Cover with 3 lasagna noodles. Add another 1/3 of the corn mixture, then 3 more noodles. Cover with the remaining corn mixture, and top with the remaining 1/2 cup of Parmesan cheese. Drizzle lightly with extra virgin olive oil. Bake for 25-30 minutes, until bubbly and slightly browned. Allow to rest for 5-10 minutes before serving.