Kimchi and Corn Cheese ZENB Lasagna
PREP TIME 15 minutes
COOK TIME 60 minutes
TOTAL TIME 75 minutes
Serving Size: 229g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
If you like spicy kimchi, corn, and cheese, you will love this hearty dish featuring ZENB Lasagna. Spice up your life with a filling and bold-flavored meal that is perfect for a party or your regular meal rotation. This dish is also a good source of protein.
- 3 cups frozen fire-roasted corn kernels, thawed, drained
- 2 cups shredded part-skim mozzarella cheese, divided
- 1 3/4 cups part-skim ricotta cheese
- 1/4 cup light mayonnaise
- 5 green onions, thinly sliced, divided
- 1 egg, beaten
- 12 sheets ZENB Yellow Pea Lasagna
- 3 cups prepared kimchi, finely chopped, including brine
Preheat oven to 375°F. Combine corn, 1 1/2 cups mozzarella, ricotta, mayonnaise, 3 sliced green onions and egg in medium bowl until well-blended.2.
Spread 1 cup kimchi onto bottom of 13x9-inch baking dish sprayed with olive oil. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 of ricotta mixture, 1/3 of kimchi and 3 noodles. Repeat layers twice. Top with remaining mozzarella. Cover tightly with foil sprayed with olive oil.3.
Bake 50-55 minutes, or until a knife goes through the center of the lasagna easily. Let stand 10 minutes before sprinkling with remaining green onions and slicing to serve.
This lasagna recipe was inspired by a popular Korean appetizer dish, corn cheese.
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