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Sun Dried Tomato and Sweet Corn Skillet Lasagna

This skillet lasagna is loaded with a sun dried tomato pesto, sweet corn right off the cob, tons of ricotta, mozzarella and parmesan. Delicious.
5 from 21 votes
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Ingredients

sun dried tomato pesto

  • 1 cup packed basil leaves
  • 1 7 oz jar sun dried tomatoes in olive oil
  • 3 garlic cloves, minced
  • ½ cup freshly grated Stella Parmesan Cheese
  • ¼ cup toasted pine nuts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ to ½ cup extra virgin olive oil

lasagna

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!
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