Creamy Corn Lasagna Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
334 kcal
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Course
Main Course
Creamy Corn Lasagna Recipe
Description
The Creamy Corn Lasagna Recipe begins by mixing drained corn with creamed corn and seasoning with salt. A béchamel sauce is prepared by cooking butter and flour until combined, then gradually whisking in warmed milk plus white pepper and nutmeg for gentle spice.
Layers are assembled in an 8x8-inch pan starting with béchamel, followed by lasagna noodles, half the corn mixture, cheese, and repeating these steps. The top layer omits the corn, instead using béchamel, cheese, and Parmesan for a creamy crust. The dish bakes covered at 350°F for about 30 minutes until the cheese is melted and the lasagna is heated through.
This lasagna can serve as a vegetarian main or side dish, with the sweet corn balanced by the richness of the sauce and cheese. It pairs well with a green salad or steamed vegetables.
Ingredients
- 1 can corn drained
- 1 can creamed corn 14.5 oz
- 1 1/2 Cups cheese Shredded. yellow or white
- 1/4 Cup Parmesan Cheese or Gruyere
- 2 Cups milk warmed in the microwave
- 4 Tablespoons butter
- 1/2 Teaspoon white pepper
- 1/2 Teaspoons nutmeg
- 6 lasagna noodles raw, sheets
- salt to taste
- 2 Tablespoons flour
Instructions
- Preheat Oven to 350 Degrees F.
- In a bowl, mix the drained corn with the creamed corn and season with salt
To make Bechamel Sauce:
- In a heavy saucepan melt the butter. When butter is melted add the flour and stir with a wooden spoon until flour cooks, About 1-2 minutes
- Whisk in the scalded milk slowly. Keep whisking to make sure no lumps are formed. Add the salt, pepper and nutmeg.
- Stir with a wooden spoon until sauce thickens a bit. Check for seasoning and remove from heat
To Assemble
- In a bowl mix the corn and the creamed corn. Set aside
- LAYER ONE: Using a square baking pan 8"x8" start by putting a little bechamel sauce on the bottom. Add 2 lasagna noodles. Pour half of the corn mixture on top of the noodles. Top with 1/3 of bechamel sauce and 1/3 of the shredded cheese.
- LAYER TWO: Repeat the same procedure as layer one
- LAYER THREE (no corn layer): Pour the remaining bechamel sauce, cheese and sprinkle in the parmesan cheese.
- Bake covered for about 30 minutes or until bubbly. Uncover and broil until brown
- Remove from oven and let it rest about 15 minutes before cutting
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 431mg | 18% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 221mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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