Sweet Corn Lasagna Rolls

Packed with veggies, corn and tons of cheese, this pasta dish is full of warm, savory goodness.


  • 1 pound lasagna sheets
  • 3 cups frozen corn kernels, thawed
  • 1/2 cup heavy cream, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Gruyere cheese
  • 1 cup frozen spinach, defrosted
  • 1 (4 ounces) can fire roasted diced chilies, drained
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup shredded Parmesan cheese
  • Béchamel cheese sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground nutmeg


  1. Preheat oven to 375°F. Butter a 9x13 baking dish. Set aside.
  2. Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until tender, stirring occasionally, about 8 minutes. Drain. Toss with 1 tablespoon oil to prevent sticking. Set aside.
  3. In a medium saucepan, melt butter and whisk in flour. Cook for 1 minute. Slowly whisk in milk and bring to a boil. Reduce heat to low. Add Parmesan cheese and whisk until combined. Simmer for 3 to 4 minutes, whisking constantly, until mixture has thickened. Whisk in nutmeg and salt. Turn off heat and set aside.
  4. In a food processor, blend the corn, heavy cream and cream cheese. Add 1 cup mozzarella, the Gruyere cheese, salt and pepper. Blend until smooth. Add the spinach and diced chilies, and pulse until just combined.
  5. Add 2 cups of béchamel sauce to the bottom of the baking dish, spreading evenly.
  6. On a cutting board, lay a lasagna noodle flat. Spoon 2 to 3 tablespoons of the filling evenly along the lasagna noodle. Roll up and place seam side down in baking dish. Repeat with the remaining noodles and filling. Spoon the remaining sauce on top and sprinkle with remaining mozzarella and Parmesan.
  7. Cover with foil and bake for 20 minutes until sauce is bubbling. Remove foil and bake for an additional 10 minutes to brown the cheese. Serve.