Recipes Easy Corn and Cheese Lasagna Be the first to rate & review! Fresh summer corn is a colorful and delicious addition to this classic cheese lasagna. Slideshow: More Great Lasagna Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 4 Ingredients Olive oil, for coating baking dish 9 to 12 lasagna noodles 1 cup ricotta cheese 1 egg 1/4 cup grated Parmigiano-Reggiano Zest of 1 fresh lemon 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste 24 ounces tomato sauce 2 cups corn 16 ounces (1 pound) grated mozzarella cheese Directions Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside. Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside. In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside. Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce. Layer one-third of the remaining tomato sauce over the lasagna noodles and then layer half of the ricotta mixture. Layer half of the corn over the ricotta and then spread one-third of the mozzarella cheese. Repeat this pattern: noodles, sauce, ricotta cheese, corn and mozzarella cheese. Add a final layer of lasagna noodles, then add remaining tomato sauce and remaining mozzarella cheese. Bake lasagna for about 45 minutes or until the top cheese is melted and golden. Remove from oven; let cool for about 10 to 15 minutes before serving. Rate it Print