6 10-ounce ramekins, each 2.5 inches tall and 0.25 inches in diameter
To make the lasagnas:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees Fahrenheit. Butter six 10-ounce ramekins. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, which takes about eight minutes.
Using two cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang the side.
In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone cheese, 1 cup Romano cheese, lemon zest, salt and pepper. Blend until smooth.
Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle about two tablespoons of Provolone cheese on top.
Fold two overhanging pieces of pasta over the filling. Trim the ends of the pasta with scissors, if necessary. Add another 1/4 cup of filling and top with another 2 tablespoons Provolone cheese.
Fold over the two remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil.
Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.
To serve, run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.
For the blistered tomatoes and roasted asparagus:
Preheat the oven to 400 degrees Fahrenheit.
Place asparagus and tomatoes on a baking sheet.
Drizzle with olive oil and season with salt and pepper. Roast for five to eight minutes or until crisp tender.