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Whoever thought of mixing two starches together was a complete genius! The spiciness of the corn, mixed with lasagna noodles draped in smooth rich homemade Alfredo sauce is classic!  Here’s a great recipe for a fall evening with you and your loved one (or just you for a couple of days)!


1/2 clove garlic

2 cups of mushrooms

1/2 cup onions

3 cups of shredded Parmesan cheese

1 medium size zucchini

1 green bell pepper

1 red bell pepper

1 orange or yellow bell pepper

2 boxes of lasagna noodles

1 1/2 cups of evaporated (condensed) milk

2 cans of sweet corn

Salt, pepper

Cayenne Pepper

1 cup of tomato sauce

2 tablespoons olive oil


1. Preheat the oven to 350 degrees F.

2. Chop all veggies (and thinly slice zucchini). In a heavy saucepan over medium heat, add two tablespoons of olive oil, garlic, all vegetables and corn and saute for 5-7 minutes (or until slightly soft, but firm). Stir in the cream, one cup of cheese and cayenne pepper. Cook over medium-low heat for 5 minutes while stirring. Turn off the heat and let cool slightly. Add in some salt and pepper to taste.

Roasted Pepper & Corn Alfredo Lasagna  was originally published on

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