Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamed corn, tomato, pepperoni lasagna

Creamed Corn, Tomato, & Pepperoni Lasagna

  • Author: Megan B-L
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 69 servings 1x
  • Category: Dinner
  • Cuisine: Italian

Description

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


Ingredients

Units Scale
  • 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
  • 45 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

Instructions

  1. Preheat oven to 375° and grease a 9×13 dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 


Notes

  • 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