It’s been a year since I made this lasagne, but now that there’s finally corn in the market I can make it again! Originally posted August 7, 2008.
When I saw corn at the market I felt a sudden desire to make a light, summery, white lasagna. Rather than use tomato sauce, I thought I could top the lasagna with the slightly caramelized and jewel-like tomatoes that crown Cook’s Illustrated’s summer gratin recipe (recipe here). This was a great idea–it made a beautiful presentation and the tomatoes were delicious. The rest of the lasagna turned out great as well–it held together perfectly, was very flavorful, and looked gorgeous. Read the rest of this entry »