garbanzopalooza

A blog by ordinary people about living an extraordinary life

How could I forget

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).

Ingredients:

  • 3 cups of frozen corn, thawed
  • 2 ears of corn, grilled
  • 1/2 cup of heavy cream
  • 2 garlic cloves, peeled
  • 1 cup of mascarpone cheese
  • 1 1/2 cups of grated Parmesan cheese
  • zest of 1 lemon
  • salt
  • pepper
  • 3/4 cup of chopped basil leaves
  • 6 whole wheat lasagna noodles, slightly cooked

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.

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This entry was posted on May 8, 2012 by in Uncategorized and tagged , , , , .
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