Mini Lasagnas with Sweet Corn and Mascarpone

Name: Mini Lasagnas with Sweet Corn and Mascarpone
Ingredients: 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 Pecorino 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