Perfect Valentine's Day Dinner

I am not a big fan of Valentine's Day.  I am under the school of thought that if you love someone you show them everyday.  Although it is a nice gesture it is so commercialized and it puts a lot of pressure on people to buy the perfect gift.  So I would rather have a fabulous meal over something sparkly.  Why you ask?  Because food is something to enjoy, savor...something to share with your loved ones.  Plus I just love to eat :)

This recipe is amazing, very non-traditional and savory.  Serve with a big green salad and crusty bread and you will be full and happy....promise :)


Mini lasagnas with sweet corn, pancetta and ricotta

Ingredients

• Butter for greasing the ramekins
• 12 lasagna sheets
• 2 tablespoons extra-virgin olive oil
• 2 cups pancetta, cut into 1/4-inch pieces
• 3 cups frozen corn, thawed
• 1/2 cup half & half, at room temperature
• 3 cloves garlic, minced
• 1 cup (8 ounces) ricotta cheese, at room temperature
• 1 cup (4 ounces) finely grated Romano cheese, plus 1/2 cup (2 ounces)
• Zest of 1 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 packed cup chopped fresh basil leaves
• 1 1/2 cups (6 ounces) shredded sharp provolone cheese
• Extra-virgin olive oil for drizzling

Preparation

For this recipe, you'll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter six 10-ounce ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.

In a medium sauté pan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate.

In a food processor, blend the corn, half and half and garlic until chunky. Add the ricotta cheese, 1 cup Romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.

Fold 2 overhanging pieces of pasta over the filling (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling and top with the rest of the pancetta and another 2 tablespoons provolone cheese. Fold over the 2 remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.

Let the ramekins cool about 5 minutes. Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate. Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.

Serves 6