In a skillet, heat olive oil over medium heat. Add minced garlic and diced shishito peppers, sautéing for 2-3 minutes until fragrant. Stir in fresh corn kernels and cook for an additional 5 minutes. Season with salt and black pepper. Remove from heat and set aside.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and well combined.

Prepare the Cheese Mixture

Preheat the oven to 375°F (190°C). Spread a thin layer of the corn mixture on the bottom of a baking dish. Layer 3 lasagna noodles on top, then spread half of the cheese mixture over the noodles. Add half of the remaining corn mixture. Repeat the layers, ending with a layer of noodles topped with the remaining cheese mixture.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbly. Let it cool for 10 minutes before slicing.

Bake the Lasagna

Garnish with corn flowers before serving. Enjoy your Brentwood Corn Lasagna!

Garnish and Serve

Lasagna noodles

Fresh corn kernels

Ricotta cheese

Mozzarella cheese, shredded

Parmesan cheese, grated

Red shishito peppers, diced

Garlic, minced

Olive oil

Salt

Black pepper

Corn flowers (for garnish)

Brentwood Corn Lasagna

Make Brentwood Corn Lasagna Recipe in just 1h . Fonduta, red shishitos, corn flowers

Brentwood Corn Lasagna Recipe

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