Sweet Corn Messy Lasagna

EntreePasta

Sep 25

Written By Amelia

The first time I had sweet corn pesto was via Lidey Heuck’s Cooking in Real Life Cookbook. I WAS OBSESSED. Then I recently saw a picture on Instagram of the most delicious looking corn lasagna that I needed to have. So I combined a similar corn pesto with a delicious creamy béchamel (among other delicious ingredients) and came up with this! This Creamy Sweet Corn Lasagna is a rich, summery twist on classic lasagna made with broken noodles, homemade corn pesto, Parmesan béchamel, plenty of mozzarella, and fresh sweet corn- YOU WILL LOVE!!!

About This Messy Sweet Corn Lasagna

Sweet corn is the star of this ultra-creamy lasagna. Fresh corn is cooked with garlic and blended with Parmesan and olive oil to make a savory-sweet corn pesto, which is combined with Parmesan béchamel to create the sauce. Broken lasagna noodles are tossed directly into the creamy sauce with whole corn kernels and mozzarella, then baked until bubbly and beautifully golden.

Why You’ll Love

Extra creamy and saucy – Every piece of pasta gets coated in sweet corn Parmesan cream sauce.
Packed with fresh corn – Corn is used both puréed in the pesto and whole for plenty of texture.
No ricotta – Parmesan béchamel and mozzarella create all the richness and creaminess.
Easy assembly – Breaking the lasagna noodles means there’s no need to create perfect layers.
Perfect for summer – It’s a great way to turn fresh sweet corn into a cozy, satisfying dinner.

Ingredients You’ll Need

Fresh sweet corn
Lasagna noodles
Extra-virgin olive oil
Garlic
Kosher salt
Black pepper
Parmesan cheese
Salted butter
All-purpose flour
Whole milk
Heavy cream
Low-moisture whole-milk mozzarella
Fresh mozzarella
Fresh basil

How to Make

Break the lasagna noodles into pieces and boil until just shy of al dente. Cook the fresh corn and garlic in olive oil, reserving some of the kernels before blending the rest with Parmesan to make the corn pesto. Prepare a loose Parmesan béchamel, then stir in the corn pesto. Toss the cooked noodles, reserved corn, and mozzarella directly into the creamy sauce. Transfer to a 9×13-inch baking dish, top with fresh mozzarella, Parmesan, and corn, and bake until hot, bubbly, and golden brown. Finish with fresh basil before serving.

Tips for Success

Keep the béchamel loose. The pasta will continue absorbing liquid as the lasagna bakes and rests.
Don’t overcook the noodles. Cook them just shy of al dente so they don’t become too soft in the oven.
Add Parmesan off the heat. This helps the cheese melt smoothly into the béchamel without overheating.
Drain fresh mozzarella well. Pat it dry before adding it to prevent excess moisture on top of the lasagna.
Don’t overbake. Once the pasta and sauce are cooked, the lasagna only needs to bake until everything is hot, bubbling, and golden.
Save some corn for the top. Those bright yellow kernels make the finished lasagna look as good as it tastes.
Let it rest before serving. A short rest allows the sauce to settle while keeping the lasagna creamy.

Frequently Asked Questions

Can I use frozen corn?
Yes. Fresh sweet corn will give you the best flavor during corn season, but thawed frozen corn can be substituted when fresh corn isn’t available.

Why do you break the lasagna noodles?
Breaking the noodles creates a rustic, free-form lasagna and allows the creamy corn sauce to coat every piece of pasta. It also eliminates the need for traditional layering making it a little easier to put together.

Can I make Sweet Corn Lasagna ahead of time?
Yes. You can assemble the lasagna ahead of time, cover, and refrigerate until ready to bake. Because it will be cold, allow additional baking time as needed.

How do I store leftover Sweet Corn Lasagna?
Store leftovers covered in the refrigerator for up to 3–4 days. Reheat gently until warmed through.

What to Serve With

Because Sweet Corn Lasagna is rich and creamy, pair it with something fresh and simple. A crisp green salad with a lemony vinaigrette, roasted or grilled vegetables, garlic bread, or a tomato and basil salad all work beautifully.

More Recipes You’ll Love

Sweet Corn Messy Lasagna

Yield: 8-10

Author: Amelia is NOT a Chef

Prep time: 30 MinCook time: 55 MinInactive time: 10 MinTotal time: 1 H & 35 M

This creamy Sweet Corn Lasagna is made with broken lasagna noodles layered with a rich Parmesan béchamel, homemade sweet corn pesto, whole corn kernels, mozzarella, Parmesan, and fresh basil. Baked until bubbly with golden, crispy edges, it’s a rich and comforting way to make the most of fresh summer corn.

Cook modePrevent screen from turning off

Ingredients

Sweet Corn Pesto

3½ cups fresh sweet corn kernels, divided
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, smashed
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan
½ cup fresh basil leaves
Zest of ½ lemon, optional

Parmesan Béchamel

6 tablespoons salted butter
6 tablespoons all-purpose flour
4½ cups whole milk
1 cup heavy cream
¾ cup freshly grated Parmesan
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
Pinch freshly grated nutmeg

Lasagna

14–16 lasagna noodles,
Sweet Corn Pesto
Parmesan Béchamel
Reserved whole corn kernels
8–10 ounces low-moisture whole-milk mozzarella, shredded
6–8 ounces fresh mozzarella, well drained and torn into pieces
¾–1 cup freshly grated Parmesan, plus more for serving
Fresh basil, for serving
Freshly ground black pepper

Instructions

Preheat oven to 375°F. Bring a large pot of heavily salted water to a boil. Break the uncooked lasagna noodles into roughly 2–3-inch pieces. Cook until just shy of al dente according to package instructions, stirring occasionally to prevent the pieces from sticking together. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the corn, garlic, crushed red pepper flakes, and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the corn is tender. Remove 1 cup of the corn kernels and set aside.
Transfer the remaining corn and garlic to a food processor. Add the Parmesan, basil, salt, black pepper, and lemon zest, if using. Pulse until coarsely puréed. With the food processor running, slowly drizzle in the remaining 2 tablespoons olive oil and process until creamy. Set aside ½–¾ cup of the corn pesto for assembling the lasagna.
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly, for 1–2 minutes. Gradually whisk in the whole milk and heavy cream. Cook, whisking frequently, until the sauce has slightly thickened but is still loose and pourable.
Remove the béchamel from the heat and stir in the Parmesan, salt, black pepper, and nutmeg. Stir the remaining corn pesto into the béchamel until combined. Taste and adjust seasoning as needed. If desired, reserve 1–1½ cups of the corn cream sauce for serving.
Spread a layer of corn cream sauce over the bottom of a 9×13-inch baking dish. Scatter about one-third of the cooked lasagna pieces over the sauce, allowing them to overlap and sit irregularly. Spoon more corn cream sauce over and between the noodles. Dot with some of the reserved corn pesto and sprinkle with some of the reserved corn kernels, shredded mozzarella, and Parmesan.
Repeat with the remaining noodles, corn cream sauce, corn pesto, corn kernels, shredded mozzarella, and Parmesan, creating loose, irregular layers rather than packing everything tightly.
Arrange some of the final noodle pieces so their edges remain exposed. Spoon the remaining corn cream sauce around and between the noodles. Top with the remaining corn kernels, torn fresh mozzarella, Parmesan, and freshly ground black pepper.
Cover loosely with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the lasagna is bubbling and golden brown around the edges. Broil for 1–3 minutes, if desired, until the fresh mozzarella is blistered and the exposed noodle edges are deeply browned.
Let the lasagna rest for 10–15 minutes before serving. Garnish with fresh basil and additional Parmesan. If you reserved corn cream sauce, gently reheat it and spoon it around each serving.