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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.", "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 Pecorino 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 Pecorino 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."]
