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You are here: Home / Recipes / Creamy Corn Lasagna Recipe

Creamy Corn Lasagna Recipe

December 12, 2014 by Tiffany 14 Comments

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This creamy Corn Lasagna makes the perfect comforting weeknight dinner idea with its delicious layers of creamed corn, bechamel sauce, cheese, and lasagna noodles 

This Creamy Corn Lasagna Recipe is very easy to make and definitely a crowd pleaser. Savor layers of bechamel, pasta, cheese and corn. Perfect side dish.

Creamy Corn Lasagna Recipe

You may look puzzled right now by reading the recipe name. YES, it’s corn lasagna a spinoff of a corn casserole. Imagine layers of pasta, creamy bechamel, cheese, and corn rolled into a nice package. This Corn Lasagna Recipe is the ultimate comfort food.

corn-lasagna-recipe-1

Now that the Holidays are here and you are attending tons of potluck dinners, take these with you because it will please a crowd. To me, it’s the perfect side dish to a party or it will serve as a Vegetarian entree.corn-lasagna-recipe-3

This Creamy Corn Lasagna Recipe is easy to prepare and can be made in advance. Just assemble the dish and bake it off at the last minute. My favorite part is the toasty topping. It’s crunchy and savory and when combined with the cheesiness inside, it creates a flavor explosion.

 In Venezuela, this is how we make the lasagnas. Same technique but we generally substitute the corn with cooked ground beef. I’ll share that recipe in the following weeks. I almost look forward to leftovers, they taste better the next day. corn-lasagna-recipe-2

I am serving this dish for everyone in my family but if I were serving just adults I would’ve added some pickled jalapeños to give it a little kick. You can also fill the lasagna with other vegetables, zucchini, carrots, onions, eggplant, etc. I love corn, it’s sweet, crunchy, and something that everybody loves.

Here’s the easy process:

I love that the noodles don’t need to be pre-cooked. They cook in the oven. The only thing that requires a little cooking is the Bechamel sauce, which is very straightforward.

corn-lasagna-recipe-in-process

Bechamel is one of my favorite sauces.. it’s creamy, bubble and it’s the most common base for mac and cheese, casseroles and pasta dishes. Learn how to make this sauce and the rest will come easy.

I hope you enjoy this Creamy Corn Lasagna Recipe.

Print Recipe
5 from 5 votes

Creamy Corn Lasagna Recipe

Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Entree
Keyword: corn entrees, creamy corn recipes, lasagna recipe
Servings: 8 servings
Calories: 334kcal
Author: Tiffany Bendayan

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 Noodle Sheets raw
  • Salt to taste
  • 2 Tablespoons flour
US Customary - Metric

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

Calories: 334kcal | Carbohydrates: 41g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 431mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 6mg | Calcium: 221mg | Iron: 1mg

corn-lasagna-recipe-4

You may also like:

The Most Delicious Plantain Casserole Recipe

Low-Fat Vegetarian Lasagna Recipe

This hearty Low Fat Vegetarian Lasagna Recipe is packed with veggies in a delicious tomato sauce. The perfect weeknight dinner idea that everyone will love.

 

 

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Filed Under: Recipes, Side Dishes Tagged With: creamy corn lasagna, creamy vegetarian entrees, side dish, side dish ideas, side dish recipes, vegetarian foods.

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Comments

  1. Michele Shearer says

    December 14, 2014 at 12:21 am

    wow this look so yummy I think that this would be a great hit with my family.

    Reply
    • Tiffany says

      December 14, 2014 at 8:36 am

      Thanks so much Michele!

      Reply
  2. Elena says

    December 16, 2015 at 9:01 pm

    I’m sorry, but you’re missing the amount of flour required in the list of ingredients. What is it?

    Reply
    • Tiffany says

      December 17, 2015 at 6:10 pm

      sorry Elena! just updated the recipe – 2 tablespoons of flour

      Reply
  3. lea says

    December 20, 2017 at 10:23 am

    Was the four tablespoons of milk supposed to go into the bechamel sauce? Am I reading it wrong or are they listed separately for a reason?

    Reply
    • Tiffany says

      December 20, 2017 at 1:50 pm

      Hi Lea! That 4 tb of milk was a typo! I updated the recipe. Sorry about that.

      Reply
  4. jen says

    June 25, 2021 at 3:17 am

    what brand of lasagna noodles?

    Reply
    • Tiffany says

      June 25, 2021 at 1:28 pm

      the no boil kind

      Reply
  5. Jen says

    June 26, 2021 at 2:13 am

    don’t see the flour in the recipe still

    Reply
    • Tiffany says

      June 26, 2021 at 9:47 am

      2 tb of flour. I reupdated the recipe and it still not showing, don’t know why

      Reply
  6. Jen says

    June 27, 2021 at 6:27 pm

    this recipe is amazing, delish and quick/easy to make. i made it with skim milk and reduced fat cheeses (moss and parm) and i added in shredded chicken breast to it for more protein. i made it skinnier, only abut 300 cals per square or less (297) according to Myfitnesspal. this will be a new staple in my house. hubby and friends loved it. thank you!

    Reply
    • Tiffany says

      June 29, 2021 at 1:32 pm

      Thanks for your feedback! adding chicken is an excellent idea!

      Reply
  7. Diana Hinds says

    May 4, 2022 at 10:04 am

    5 stars
    I used to make this dish when I was in high school in the 70’s. Don’t know why I stopped. I love it! Thank you for the recipe, I little different than mine and love it!! I’m bringing it to my families Mother’s Day luncheon. Thank you!!

    Reply
    • Tiffany says

      May 4, 2022 at 12:21 pm

      You’re welcome Diana 🙂

      Reply
5 from 5 votes (4 ratings without comment)

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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