Mini Lasagnas w/ Sweet Corn & Mascarpone

I have ramekins and hate to admit, I have never used them before... Now I have a great recipe to try!  I found this recipe on Giada at Home, and it looked so good!  Mascarpone is similar to cream cheese but it has a more mild flavor.  It is also similar to ricotta cheese but is smoother.  Can't wait to try it!

Butter, for ramekins

12 lasagna sheets

3 cups frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

3 cloves garlic, minced

1 cup {8 ounces} mascarpone cheese, at room temperature

1 cup {4 ounces} finely grated Romano, plus 1/2 cup {2 ounces}

1 large lemon, zested

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup packed chopped fresh basil leaves

1 1/2 cups {6 ounces} shredded sharp Provolone

Extra-virgin olive oil, for drizzling

*Special equipment: 6 {10-ounce} ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

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Arrange an oven rack in the center of the oven.

Preheat the oven to 375 degrees F.

Butter 6 {10-ounce} ramekins.

Set aside.

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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.
Drain.
Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
In a food processor, blend the corn, cream and garlic until chunky.
Add the mascarpone, 1 cup of the Romano cheese, the 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 and sprinkle with 2 tablespoons of the Provolone.
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 to each ramekin and top with another 2 tablespoons Provolone.
Fold over the 2 remaining overhanging pieces of pasta.
Spoon any remaining filling on top of the pasta.
Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil.
Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes.
Cool for 10 minutes.
*To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.