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Well, today I learned how hard it is to take a sexy picture of a piece of lasagna. I did my best, okay?! I’m back with a great summer recipe! I accidentally took July off. Whoops. This recipe is gonna sound weird, but it’s super decadent and delicious, I promise. A while back, my mom made this Creamed Corn & Pepperoni Pizza for one of our Friday Pizza Nights. We all thought it sounded odd when she told us about it, but we gobbled the whole thing up—it was soooo good. I’ve been thinking about how I could repurpose the original recipe into something else and I came up with LASAGNA! Now, the OG recipe is absolutely bomb so if you’re more into pizza, you should def go make the original. But perhaps you are feelin’ lasagna-y, in which case you should make this recipe!
This lasagna is also great for using up FRESH sweet summer corn & juicy ripe tomatoes. YUM. Here’s the lowdown on this recipe. First, we make the creamed corn sauce. Fresh corn off the cob or frozen corn is fine. We blend it up with garlic, whole milk ricotta, heavy cream, parm, olive oil, and salt. I told you it was decadent. SoOoOoO creamy and good. That’s the sauce our lasagna will be drenched in.
Then you pretty much go right to assembling the lasagna. Lasagna noodles. Creamed corn. Sliced tomatoes (salt and peppered!!). Pepperoni. Fresh basil. DO IT AGAIN! Then we top with more creamed corn and smoked mozzarella. Which can be hard to find. So regular mozzarella works great.
Give this recipe a chance! I think you’ll love it. Let me know what you think in the comments!Print
This combination of ingredients sounds weird but I SWEAR it’s delicious! Sweet summer creamed corn, juicy ripe tomatoes, spicy pepperoni and fresh basil, all layered in with noodles. The perfect summer lasagna!
Recipe adapted from Creamed Corn & Pepperoni Grandma Pie by Bon Appétit
- 3 cloves garlic
- 4 cups corn, divided (this was 5 ears for me but frozen works too!)
- 1 cup whole milk ricotta
- 1/2 cup heavy cream
- 1 cup parmesan
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 4–5 ounces pepperoni
- 3 fist-sized tomatoes, sliced
- salt & pepper
- 16 oz box no-boil lasagna noodles
- 1/2 cup smoked mozzarella (regular is fine too)
- 1/2 cup fresh basil
- Preheat oven to 375° and grease a 9×13 dish.
- In a food processor or blender, add garlic and 3 cups of corn. Blend until a paste forms. Add ricotta, cream, parmesan, olive oil, and salt. Remove from blender/food processor and mix in the last cup of corn.
- Assemble your lasagna. Coat the bottom of the 9×13 dish with 1 cup of the creamy corn mixture. Place lasagna noodles to cover. Pour another cup of creamy corn onto the noodles and spread until it evenly coats noodles. Add a layer of sliced tomatoes, making sure to salt & pepper them! Then a layer of pepperoni, then a sprinkle of fresh basil. Then another layer of noodles. Don’t be afraid to gently press the noodles down. Repeat one more time.
- On your last noodle layer, you should have a cup or so of creamy corn mixture left. Pour the rest on the top of the noodle layer, then top with smoked mozzarella.
- Bake at 375° for 30 minutes, covered with tinfoil. After 30 min, remove the tinfoil and bake for 15 more minutes. Let cool at least 15 minutes before serving.
- You can prepare the lasagna and keep in the fridge, uncooked and covered for a day or two.
- I think lasagna is always better the second day and that goes for this recipe as well!
Keywords: white lasagna, corn, pepperoni, tomatoes, summer
*This recipe was updated on 12/30/21 to use no-boil lasagna noodles instead of regular, uncooked lasagna noodles after a friend made this recipe and ended up with crunchy noodles. Would never want that to happen again!