Creamy Corn Lasagna (Vegetarian Comfort Food)

Creamy corn lasagna layered with béchamel sauce, cheese, and pasta. This easy vegetarian comfort food is perfect for weeknights, potlucks, and holidays.

Course Entree

Keyword corn entrees, creamy corn recipes, lasagna recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 334kcal

Author Tiffany Bendayan

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

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 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

- No-boil lasagna noodles work best for this recipe
- 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

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