Sun Dried Tomato and Sweet Corn Skillet Lasagna
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Sun Dried Tomato and Sweet Corn Skillet Lasagna
Description
The Sun Dried Tomato and Sweet Corn Skillet Lasagna features a homemade sun dried tomato pesto made by processing basil, sun dried tomatoes with their oil, garlic, Parmesan cheese, toasted pine nuts, and seasoning, blended to a smooth consistency with extra virgin olive oil. The lasagna noodles are cooked just shy of al dente, then combined in a skillet with sautéed shallots, corn kernels, and the prepared pesto. Dollops of ricotta cheese are added before baking, layering flavors and textures in an oven-safe skillet at 350°F until warm and melded.
The dish has a complex, herbaceous flavor from the pesto, the natural sweetness of corn, and creamy cheeses all brought together through baking in a single skillet, which makes for simple preparation and serving. The broken lasagna noodles hold the ingredients together while allowing easy portioning.
This skillet lasagna is ideal served as a warm main dish, perfect for a cozy meal. Garnishing with fresh basil adds brightness and color. It can work well as a vegetarian option if meat is omitted, focusing on the fresh vegetable and cheese layers.
Ingredients
sun dried tomato pesto
- 1 cup basil packed leaves
- 1 sun dried tomatoes in olive oil, 7 oz jar
- 3 garlic minced, cloves
- ½ cup Parmesan Cheese freshly grated, Stella
- ¼ cup pine nuts toasted
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ to ½ cup extra virgin olive oil
lasagna
- 8 ounces lasagna noodles broken into thirds
- 2 tablespoons olive oil
- 1 onion thinly sliced, or shallot
- 4 corn kernels cut from cob, ears
- 15 ounces ricotta cheese
- 1 (8 oz) mozzarella cheese fresh, ball, Stella
- 1 cup Parmesan Cheese freshly grated, Stella
- 1 basil for garnish, handful leaves
Instructions
sun dried tomato pesto
- Combine the basil, sun dried tomatoes (and the oil from the jar), garlic, parmesan, pine nuts, salt and pepper in a food processor. Pulse until combined. With the processor on, stream in the olive oil, starting with ⅓ cup. You may need a bit more depending on how much olive oil is in your jar of tomatoes. You can make this ahead of time!
lasagna
- Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil so you can cook the lasagna noodles. Cook them according to the package directions, but shave 1 minute off the cook time so the noodles are al dente. Drain the noodles once they are finished boiling.
- Heat an oven-safe 8 or 10-inch skillet over medium-low heat and add the olive oil. Add the shallots with a pinch of salt and pepper and stir. Cook until softened, about 3 minutes. Stir in the corn kernels. Stir in the pesto.
- Take the noodles and fold them into the corn and pesto mixture in the skillet. Add on some spoonfuls of ricotta cheese and a few slices of the Stella Fresh Mozzarella, along with grated Stella Parmesan Cheese (save some for topping!). I like to make sure all the noodles are coated! Top with remaining sliced mozzarella and parmesan.
- Bake the lasagna for 25 to 30 minutes. Remove it from the oven and garnish with extra fresh basil. Serve!
User Reviews
Overall Rating
5
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