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