Sun Dried Tomato and Sweet Corn Skillet Lasagna

When I think of comfort food, the first dish that comes to mind is Sun Dried Tomato and Sweet Corn Skillet Lasagna. Picture this: a bustling kitchen filled with laughter and the aroma of roasting garlic and sweet corn wafting through the air. That’s how my family evenings often unfold, especially during the summer months when fresh ingredients are at their peak. I remember one particular evening when I decided to experiment with a traditional lasagna recipe. I had some sun-dried tomatoes and corn lingering in my pantry, and I thought, why not combine them in a skillet dish? The result was a creamy, dreamy lasagna that quickly became a family favorite. Every bite is a delightful blend of flavors, all wrapped in layers of cheesy goodness. Let’s dive into this delicious recipe that’s perfect for any occasion!

Ingredients Required for Sun Dried Tomato and Sweet Corn Skillet Lasagna

The ingredients for this Sun Dried Tomato and Sweet Corn Skillet Lasagna are not just basic staples; they come together to create a symphony of flavors. Each ingredient plays a vital role, transforming simple components into an extraordinary dish. The sun-dried tomatoes provide depth and richness, while the corn adds a sweet crunch, making every bite memorable. Together, they harmonize beautifully with the creamy cheeses and fresh herbs, ensuring that this dish is not only delicious but also visually appealing.

• 1 cup packed basil leaves – Fresh basil brings a fragrant, aromatic quality that brightens the entire dish.
• 17 oz jar sun dried tomatoes in olive oil – These tomatoes offer a concentrated flavor that enhances the overall taste.
• 3 garlic cloves, minced – Garlic adds a savory depth that complements the sweetness of the corn.
• ½ cup freshly grated Stella Parmesan Cheese – This cheese brings a nutty flavor that elevates the lasagna.
• ¼ cup toasted pine nuts – They provide a delightful crunch and a hint of nuttiness.
• ½ teaspoon salt – Enhances the flavors of all the ingredients.
• ½ teaspoon pepper – Adds a bit of warmth and spice.
• ⅓ to ½ cup extra virgin olive oil – This oil adds richness and helps blend the ingredients.
• 8 ounces lasagna noodles, broken into thirds – The base of the lasagna that holds everything together.
• 2 tablespoons olive oil – Used for sautéing the shallots to bring out their sweetness.
• 1 shallot, thinly sliced – Adds a mild onion flavor that enhances the dish.
• 4 ears corn, kernels cut from cob – Fresh corn adds sweetness and crunch, a summer delight.
• 15 ounces ricotta cheese – Creamy and rich, it brings silkiness to the layers.
• 1 (8 oz) ball Stella Fresh Mozzarella – Melts beautifully and adds a gooey texture.
• 1 cup freshly grated Stella Parmesan Cheese – For topping, it creates a golden crust.
• 1 handful basil leaves, for garnish – Fresh basil not only looks beautiful but adds a fresh flavor.

Cooking Instructions for Sun Dried Tomato and Sweet Corn Skillet Lasagna

Cooking this Sun Dried Tomato and Sweet Corn Skillet Lasagna is a joy in itself. The steps are simple yet rewarding, as each one brings you closer to a dish that’s bursting with flavor. Get ready to immerse yourself in the delightful aromas filling your kitchen as you cook. Let’s get started!

1. In a food processor, combine the basil, sun dried tomatoes (along with the oil from the jar), garlic, parmesan cheese, pine nuts, salt, and pepper. Pulse until everything is well combined. Keep the processor running and slowly stream in the olive oil, starting with about ⅓ cup. Depending on the consistency, you may need to add more oil. This pesto can be prepared ahead of time, making your cooking experience smoother!
2. Preheat your oven to 350 degrees Fahrenheit. While the oven heats, bring a large pot of salted water to a boil. This will be used to cook the lasagna noodles.
3. Once the water is boiling, add the lasagna noodles. Cook them following the package directions, but shave off a minute from the cooking time so they remain al dente. After cooking, drain the noodles and set them aside.
4. In an oven-safe skillet (about 8 to 10 inches), heat the remaining olive oil over medium-low heat. Add the shallots with a pinch of salt and pepper. Sauté for about 3 minutes until they soften and become fragrant.
5. Next, stir in the fresh corn kernels, and cook for a couple of minutes, allowing them to release their sweet aroma. Add in the prepared pesto and mix everything together well.
6. Take your cooked lasagna noodles and fold them gently into the corn and pesto mixture in the skillet. Ensure that all the noodles are evenly coated with the pesto.
7. Now, dollop spoonfuls of ricotta cheese over the noodle mixture. Add slices of Stella Fresh Mozzarella and sprinkle some grated Stella Parmesan Cheese on top. Make sure to save some cheese for the topping later. This layering creates a rich, cheesy experience.
8. Top the mixture with the remaining sliced mozzarella and parmesan cheese. This will form a delicious crust when baked.
9. Place the skillet in the preheated oven and bake for about 25 to 30 minutes. Keep an eye on it as it cooks; you want the cheese to melt and become bubbly and golden.
10. Once done, remove the skillet from the oven and garnish with additional fresh basil. Serve it warm, and enjoy the harmonious flavors of summer in every bite!

Variations to Try

Once you get the hang of the Sun Dried Tomato and Sweet Corn Skillet Lasagna, you might want to mix things up a bit! There are so many delightful variations you can try, making this dish even more versatile. Here are some ideas to inspire your cooking:

• Different vegetables: Consider adding spinach, zucchini, or bell peppers for more color and nutrients.
• Change the protein: While this recipe is vegetarian, adding grilled chicken or shrimp can offer a different flavor experience.
• Swap cheeses: Use feta or goat cheese instead of ricotta for a tangier taste.
• Herb variations: Try substituting basil with fresh oregano or thyme for a different aromatic profile.
• Make it spicier: Add red pepper flakes or jalapeños for a kick of heat.
• Gluten-free option: Use gluten-free lasagna noodles to make this dish suitable for gluten intolerances.
• Store leftovers: Keep any leftovers in an airtight container in the fridge for up to three days.

Serve This Sun Dried Tomato and Sweet Corn Skillet Lasagna With

• A fresh salad: Pair this dish with a simple green salad dressed in a light vinaigrette to balance the richness.
• Garlic bread: Serve with warm garlic bread for a comforting combination.
• Seasonal vegetables: Roast some seasonal vegetables as a side for a healthy addition to your meal.
• Wine pairing: While I recommend keeping it simple, a light white wine can complement the flavors beautifully.
• Picnic ideas: This dish is perfect for a picnic as it can be enjoyed warm or cold.
• Family gatherings: Ideal for potlucks or family dinners, where it can serve a crowd deliciously.

FAQ

Conclusion

The Sun Dried Tomato and Sweet Corn Skillet Lasagna is a unique twist on a classic favorite that brings summer to your table. With its delightful flavors and easy preparation, it’s a dish you’ll want to share with family and friends. I encourage you to try making it; it’s not just a meal but a warm experience that embraces the joys of cooking.

Sun Dried Tomato and Sweet Corn Skillet Lasagna

The ultimate comfort food, the Sun Dried Tomato and Sweet Corn Skillet Lasagna is a creamy, cheesy delight that promises to satisfy any craving. It's an easy weeknight dinner that combines vibrant flavors into a single skillet, making meal prep a breeze. Perfect for summer gatherings, you'll want to make this dish tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 460 kcal

Equipment

• Grater
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet
• Oven
• Food Processor

Ingredients

  

• 1 cup basil leaves
• 17 oz sun dried tomatoes in olive oil
• 3 cloves garlic minced
• ½ cup Stella Parmesan Cheese freshly grated
• ¼ cup toasted pine nuts
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup extra virgin olive oil
• 8 oz lasagna noodles broken into thirds
• 2 tablespoons olive oil
• 1 shallot thinly sliced
• 4 ears corn kernels cut from cob
• 15 oz ricotta cheese
• 1 8 oz Stella Fresh Mozzarella
• 1 cup Stella Parmesan Cheese freshly grated
• 1 handful basil leaves for garnish

Instructions

 

• In a food processor, combine the basil, sun dried tomatoes (along with the oil from the jar), garlic, parmesan cheese, pine nuts, salt, and pepper. Pulse until everything is well combined. Keep the processor running and slowly stream in the olive oil, starting with about ⅓ cup. Depending on the consistency, you may need to add more oil. This pesto can be prepared ahead of time, making your cooking experience smoother!
• Preheat your oven to 350 degrees Fahrenheit. While the oven heats, bring a large pot of salted water to a boil. This will be used to cook the lasagna noodles.
• Once the water is boiling, add the lasagna noodles. Cook them following the package directions, but shave off a minute from the cooking time so they remain al dente. After cooking, drain the noodles and set them aside.
• In an oven-safe skillet (about 8 to 10 inches), heat the remaining olive oil over medium-low heat. Add the shallots with a pinch of salt and pepper. Sauté for about 3 minutes until they soften and become fragrant.
• Next, stir in the fresh corn kernels, and cook for a couple of minutes, allowing them to release their sweet aroma. Add in the prepared pesto and mix everything together well.
• Take your cooked lasagna noodles and fold them gently into the corn and pesto mixture in the skillet. Ensure that all the noodles are evenly coated with the pesto.
• Now, dollop spoonfuls of ricotta cheese over the noodle mixture. Add slices of Stella Fresh Mozzarella and sprinkle some grated Stella Parmesan Cheese on top. Make sure to save some cheese for the topping later. This layering creates a rich, cheesy experience.
• Top the mixture with the remaining sliced mozzarella and parmesan cheese. This will form a delicious crust when baked.
• Place the skillet in the preheated oven and bake for about 25 to 30 minutes. Keep an eye on it as it cooks; you want the cheese to melt and become bubbly and golden.
• Once done, remove the skillet from the oven and garnish with additional fresh basil. Serve it warm, and enjoy the harmonious flavors of summer in every bite!

Notes

Store leftovers in an airtight container for up to three days. You can freeze portions for quick meals later. Feel free to customize the ingredients based on what’s seasonal or available. Enjoy the versatility of this dish!

Keyword easy dinner recipes, Skillet Lasagna Recipe, Summer Pasta Dishes, vegetarian lasagna

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.