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Creamy Corn Lasagna Recipe

Course Entree
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 334 kcal
Author Tiffany Bendayan


  • 1 can Corn drained
  • 1 14.5 oz Can Creamed Corn
  • 1 1/2 Cups Shredded cheese 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


  1. Preheat Oven to 350 Degrees F.
  2. In a bowl, mix the drained corn with the creamed corn and season with salt

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 about 30 minutes or until bubbly. Uncover and broil until brown

  6. Remove from oven and let it rest about 15 minutes before cutting
Nutrition Facts
Creamy Corn Lasagna Recipe
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 431mg19%
Potassium 336mg10%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 8g9%
Protein 13g26%
Vitamin A 619IU12%
Vitamin C 6mg7%
Calcium 221mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.