Sweet Corn, Bacon, and Leek Lasagna

This recipe has been taunting me, begging me to make it.  When I went to the Giada de Laurentiis event a few weeks ago, I fell in love with the Sweet Corn and Basil Lasagna at first glance.  Then Giada told the story of how she served the dish to Prince William and the Duchess last summer, I knew I had to try it!

Giada focuses on the combo of sharp provolone, sweet corn, and lots of basil.  But we all know I can't leave well enough alone.  Pinch of chipotle chili powder, bacon (!!!), and sauteed leeks all add punch to this satisfyingly comforting dish fit for royalty!

Sweet Corn, Bacon, and Leek Lasagna
Adapted from Giada de Laurentiis
4 pieces of center cut bacon
2 leeks, white parts only
pinch of chipotle chili powder (regular is fine)
3 cups of frozen sweet corn, thawed and divided
1/2 cup half and half
2 cloves garlic
8 oz mascarpone, softened
1 1/2 cup parmesan cheese, grated
1 lemon, zest and juice of 1/2
1/4 teaspoon nutmeg
1/2 cup basil leaves, packed
6 lasagna sheets
1 1/2 cups shredded sharp provolone cheese
salt and pepper to taste

First, preheat the oven to 375 F.  Prepare an 8 inch square pan with vegetable spray.  Begin the leek and corn layer with 4 strips of center cut bacon cut in half.  Allow the bacon to render until crispy on medium heat, pat dry with a paper towel.

While the bacon is cooking, prepare the leeks.  Cut the stalks in half, cut them into half moons, then soak in a large bowl filled with water to get rid of any grit.

Drain the leeks and saute in the bacon fat on medium low heat, first sweat then develop a deeper brown color.  Season with salt and pepper.

Add 1 cup of the thawed frozen corn and the pinch of chipotle chili powder.  Saute for an addition 3-5 minutes, let cool.

While the corn and leek mixture is cooling, begin the corn filling.  First, use the grating blade to shred up the parmesan and the sharp provolone cheese.  Then change to the blade and blend together the corn, garlic, and the half and half until smooth.

Add the mascarpone, lemon zest, 1 cup parmesan cheese, and nutmeg, blend together.  Pulse in the basil leaves.

Season with salt and pepper to taste.  Prepare the 6 lasagna noodles by par-cooking in salted boiling water until pliable and slightly see-through.

Begin to assemble!  1/3 of the mascapone corn mixture, 1/3 of the leek and corn, 1/3 of the bacon, 1/3 of the shredded sharp provolone, and then 2 noodles.

Repeat for 3 layers, until noodles are on top.  Sprinkle over the remaining parmesan cheese.

Bake at 375 for 25-30 minutes.  Let set for 15 minutes and serve with white wine.  Enjoy!