- 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
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.
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.