This creamy corn lasagna is the ultimate comfort food, layered with sweet corn, rich béchamel sauce, cheese, and tender pasta. An easy vegetarian dinner perfect for weeknights, potlucks, and holidays.
Creamy Corn Lasagna
If you’re looking for a comforting, crowd-pleasing dish, this creamy corn lasagna is it. Think layers of pasta, silky béchamel sauce, melted cheese, and sweet corn baked into one irresistible casserole.
It’s a fun twist on classic lasagna and a delicious alternative to traditional meat-based versions.
Why You’ll Love This Recipe
- Easy vegetarian comfort food
- Perfect for potlucks and gatherings
- Make-ahead friendly
- Creamy, cheesy, and satisfying
- Family-friendly flavors
What Makes This Corn Lasagna Special
This recipe is inspired by a classic corn casserole but layered like a lasagna. The combination of sweet corn and creamy béchamel creates a rich and balanced flavor that’s both comforting and unique.
Perfect for Entertaining
This creamy corn lasagna is ideal for holidays, potlucks, and gatherings. It can be served as a hearty side dish or a vegetarian main course.
It also tastes even better the next day, making leftovers something to look forward to.
Make-Ahead Tips
You can assemble this dish in advance and bake it just before serving. This makes it perfect for stress-free entertaining.
Ingredient Variations
You can easily customize this recipe by adding vegetables like zucchini, carrots, onions, or eggplant. For a spicy kick, add pickled jalapeños.
How to Make Creamy Corn Lasagna
- Prepare the béchamel sauce
- Layer noodles, sauce, corn, and cheese
- Repeat layers
- Bake until golden and bubbly
What Is Béchamel Sauce?
Béchamel is a classic creamy white sauce made with butter, flour, and milk. It’s the base for many comfort dishes like mac and cheese, casseroles, and pasta.
Once you master this sauce, you can use it in countless recipes.
Frequently Asked Questions
Can I make corn lasagna ahead of time?
Yes, assemble it ahead of time and bake when ready to serve.
Can I freeze corn lasagna?
Yes, freeze before or after baking. Reheat in the oven until warmed through.
Is this recipe vegetarian?
Yes, this is a vegetarian lasagna made without meat.
Creamy Corn Lasagna (Vegetarian Comfort Food)
Ingredients
- 1 can Whole Kernel 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 warm
- 4 Tablespoons Butter
- 1/2 Teaspoon White pepper
- 1/2 Teaspoons Nutmeg
- 6 Lasagna Noodle Sheets raw
- 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 drained corn with the creamed corn. Set aside.
- Layer 1: Spread a small amount of béchamel sauce on the bottom of an 8x8 baking dish. Add 2 lasagna noodles. Top with half of the corn mixture, 1/3 of the béchamel, and 1/3 of the shredded cheese.
- Layer 2: Repeat the same process.
- Final Layer: Top with remaining béchamel, cheese, and sprinkle with Parmesan.
- Cover and bake for 30 minutes or until bubbly. Uncover and broil until golden.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Let the lasagna rest before cutting to help it set
- You can assemble this dish ahead of time and refrigerate before baking
- Add jalapeños or extra veggies for variation
- Leftovers taste even better the next day
Nutrition
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wow this look so yummy I think that this would be a great hit with my family.
Thanks so much Michele!
I’m sorry, but you’re missing the amount of flour required in the list of ingredients. What is it?
sorry Elena! just updated the recipe – 2 tablespoons of flour
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?
Hi Lea! That 4 tb of milk was a typo! I updated the recipe. Sorry about that.
what brand of lasagna noodles?
the no boil kind
don’t see the flour in the recipe still
2 tb of flour. I reupdated the recipe and it still not showing, don’t know why
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!
Thanks for your feedback! adding chicken is an excellent idea!
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!!
You’re welcome Diana 🙂