Kimchi and Corn Cheese ZENB Lasagna

If you like spicy kimchi, corn, and cheese, you will love this hearty dish featuring ZENB Lasagna product page. 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, uncooked
• 3 cups prepared kimchi, finely chopped, including brine

INSTRUCTIONS

1.

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.