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Tuesday, January 17, 2012

Sweet Corn, Spinach and Caramelized Onion Lasagna

Lately I have been increasingly excited to jump into the kitchen based on the support of my followers. It has been quite rewarding to hear that someone has tried and enjoyed one of my recipes. For this reason, I have decided to create a Facebook fan club page in honor of my blog! I hope you will all "like" me and check in to see new post updates and exclusive clips. What a crazy world we live in toady where we can click a button on the computer to show support!! 
Now back to the point, tonight I felt innovative so I dug out a whole bunch of ingredients in my kitchen to create a vegetarian lasagna. Using bread, lasagna noodles, ricotta, mozzarella, onions, spinach and corn I made a tasty meal to last the whole week. I am a huge corn fan, so as soon as the can of creamed corn caught my eye in the pantry, the idea for lasagna struck a cord. Take a look at the recipe!

Sweet Corn, Spinach and Caramelized Onion Lasagna
(serves about 8)
1 cake pan, about 8x12 or larger 
2 yellow onions, sliced
3 tbsp olive oil 
1 can sweet corn, drained 
1 can creamed corn 
1 box no bake lasagna noodles
1 carton part-skin ricotta
1  bag shredded mozzarella cheese
1 cup parmesan cheese
1 box frozen spinach, thawed
5 slices toasted bread
3 eggs
1/2 cup milk
Salt, pepper, garlic powder, onion powder 

Preheat oven to 375. Begin by heating a large skillet over medium heat with 3 tbsp olive oil and add onions. Allow onions to caramelize over low-medium heat, turning often for about 20-30 minutes. Next, prepare your lasagna layers. Mix together creamed corn and drained corn in a bowl. In a second bowl, combine ricotta, spinach, 2 eggs and parmesan cheese, mixing well. Add a pinch of salt, pepper, onion and garlic powder to the cheese mixture. Next, dice up your toasted bread and dredge it into 1 egg and 1/2 cup milk combined much like you would french toast. To prepare lasagna, arrange a small layer of cheese mixture on the bottom of your pan, then top with lasagna sheets, then a layer of corn, then noodles, then a full layer of shredded mozzarella cheese and your cooked caramelized onions, then noodles, then cheese mixture, then noodles topped with a thin layer of mozzarella cheese and your soaked bread. Place a layer of tin foil over the top of your pan and cook at 375 for 25 minutes, then remove foil and cook another 30 minutes, or until done. 

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