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!
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!