Go Back Email Link
+ servings
Print

Creamy Corn Lasagna Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 - 8 servings

Ingredients

  • 1 oz Can of corn drained, 14.5
  • 1 oz Can of Creamed Corn 14.5
  • 1 1/2 Cups of Shredded cheese yellow or white
  • 1/4 Cup of Parmesan cheese or Gruyere
  • 2 Cups of Milk warmed in the microwave
  • 4 Tablespoons of butter
  • 2 tablespoons of All purpose flour
  • 4 Tablespoons of Milk
  • 1/2 Teaspoon of white pepper
  • 1/2 Teaspoons of Nutmeg
  • 6 Lasagna Noodle Sheets raw
  • Salt to taste

Instructions

  1. Preheat Oven to 350 Degrees F.

To make Bechamel Sauce:

  1. 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
  2. Whisk in the scalded milk slowly. Keep whisking to make sure no lumps are formed. Add the salt, pepper and nutmeg.
  3. Stir with a wooden spoon until sauce thickens a bit. Check for seasoning and remove from heat

To Assemble

  1. In a bowl mix the corn and the creamed corn. Set aside
  2. 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.
  3. LAYER TWO: Repeat the same procedure as layer one
  4. LAYER THREE (no corn layer): Pour the remaining bechamel sauce, cheese and sprinkle in the parmesan cheese.
  5. Bake covered for a bout 30 minutes or until bubbly. Uncover and broil until brown
  6. Remove from oven and let it rest about 15 minutes before cutting