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Mini lasagnas with sweet corn, pancetta and mascarpone

Serves 6 Servings
Serves 6 Servings


  • 12 lasagna sheets
  • 2 tablespoon extra-virgin olive oil
  • 2 cup pancetta, cut into 1/4-inch pieces
  • 3 cup frozen corn, thawed
  • 1/2 cup whipping cream, at room temperature
  • 3 clove garlic, minced
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1 cup (4 ounces) finely grated romano cheese, plus 1/2 cup (2 ounces)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon packed cup chopped fresh basil leaves
  • 1 1/2 cup (6 ounces)shredded sharp provolone cheese


Baking Directions:

For this recipe, you'll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

Place an oven rack in the center of the oven.

Preheat the oven to 375 degrees.

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, about 8 minutes.

Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.

In a medium sauté pan, heat the oil over medium-high heat.

Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes.

Pour the pancetta and any cooking juices onto a paper towel-lined pate.

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 with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.

Fold 2 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 the rest of the pancetta and another 2 tablespoons provolone cheese.

Fold over the 2 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.

Let the ramekins cool about 5 minutes.

Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate.

Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas.

Unmold the lasagnas and transfer to serving plates.

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