Summer Skillet Lasagna
Summer Skillet Lasagna
25 minutes
20 minutes
Potatoes, Pastas and Grains
Ingredients
- 1 cup packed basil leaves
- 1 7 oz jar of sun-dried tomatoes in olive oil
- 3 garlic cloves, minced
- 1 ½ cups freshly grated parmesan cheese, divided
- ¼ cup toasted pine nuts
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ to ½ cup + 2 tablespoons Fustini's Tuscan Herb olive oil, divided
- 8 ounces lasagna noodles, broken into thirds
- 1 shallot, thinly sliced
- 4 ears of corn, kernels cut from the cob
- 15 ounces ricotta cheese
- 1 (8 oz) ball of mozzarella cheese
- 1 handful of fresh basil leaves, for garnish
Directions
- Combine the basil, sun-dried tomatoes (and the oil from the jar), garlic, 1/2 cup of 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!
- 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 cooking 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 2 tablespoons of 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 Mozzarella along with grated parmesan (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 it with extra fresh basil. Serve!
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