After a small impromptu BBQ this weekend we found ourselves with too many leftovers. With some of the leftover corn on the cob we made delicious lasagna. It took almost no time to cook and was such a great way to change up the leftovers.
, removed from cob
noodles, cooked until slightly tender
Sweet Italian Sausage
1 can of chopped tomatoes
Combine Corn, onion and salt and pepper and allow to sit for at least an hour in the refrigerator.
Sauté onions and sausage until the sausage is no longer pink. Add the tomatoes and parsley, simmer until the pasta is ready.
Mix ricotta, egg, mozzarella, salt and pepper until combined.
Layer in casserole dish as follows. Pasta, corn mix, cheese mix then another layer of pasta. Repeat this process until the cheese and corn are all in the dish. Then layer spinach and mozzarella cheese topping with the sausage tomato mix.
Bake at 350 for about 45 mins.Let it rest for about 10 mins then serve.