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If there were an Olympic event for weeknight dinners, this One Pan Corn Lasagne would take the gold. It has all the creamy, cheesy, layered goodness of traditional lasagna, but without the fuss of boiling noodles separately or scrubbing multiple pans afterward. Sweet summer corn, tender noodles, and a trio of cheeses come together in a single skillet for a dish that’s equal parts fresh and indulgent.
Let’s start with the obvious: no juggling a stack of pots and pans. This entire dish is built in one ovenproof skillet, from sautéing the vegetables to broiling the cheesy topping. You get that deep, savory flavor that comes from cooking everything together, and you cut your clean up time to almost nothing. Bonus points for making your kitchen smell like you’ve been simmering something fancy all day—without actually doing it.
The Fresh Sweetness of Corn
Corn lasagne might sound unconventional, but one bite will make you wonder why you haven’t been doing this for years. Fresh kernels add a natural sweetness that plays beautifully against the salty Parmesan, creamy ricotta, and gooey mozzarella. The corn also brings a pop of color and texture, keeping the dish lighter than a traditional meat-based lasagna. If you can get your hands on fresh summer corn, this is its time to shine. But frozen works just fine, which means you can make this all year long.
Jalapeños for a Gentle Kick
The heat level here is just enough to keep things interesting. Jalapeños are sautéed with onions, garlic, and corn until softened and fragrant, giving the whole dish a subtle warmth. It’s not spicy enough to scare off heat-averse eaters, but it adds a dimension that keeps every bite exciting. If you like things hotter, keep the seeds in or swap in a spicier pepper.
Creamy, Herby Layers Without the Fuss
Traditional lasagna can feel like a project, but here the noodles cook right in the skillet with the corn mixture. Milk, water, and herbs create a rich base that softens the pasta while infusing it with flavor. The ricotta mixture—brightened with lemon zest and more fresh herbs—gets dolloped over the top just before broiling, so every serving has pockets of creamy, tangy cheese.
The Broiled Cheese Finish
No lasagna is complete without that irresistible layer of melted, golden cheese. After a quick broil, the mozzarella bubbles and browns, the Parmesan crisps, and the reserved corn mixture on top caramelizes slightly. This final step takes only minutes but transforms the dish into something dinner-party worthy.
Easy Clean Up, Big Payoff
Because everything happens in one skillet, you can go from stovetop to oven to table without dirtying another dish. It’s perfect for busy weeknights, lazy weekends, or any night when you want maximum flavor with minimum effort. Serve it straight from the pan with a side salad or garlic bread, and you’ve got a meal that hits every comfort note.
This One Pan Corn Lasagne is proof that you don’t need layers of labor to get layers of flavor. Just a skillet, some fresh ingredients, and about half an hour stand between you and your new favorite weeknight dinner.
Fresh corn. Creamy cheese. Tender noodles. All in ONE skillet. This One Pan Corn Lasagne is the weeknight dinner your taste buds and your dishwasher will thank you for. 🌽🧀
Ingredients
Scale
4ears fresh corn, husked
2tablespoons butter
1onion, chopped
2jalapeño chiles, chopped
3garliccloves, minced
8ounces uncooked lasagna noodles (about 9noodles), broken in pieces
3cupswhole milk
1/2cupwater
1/4cup chopped mixed fresh basil and chives, divided, plus more for garnish
1cupwhole-milk ricotta cheese
1/4cupParmesan cheese, grated
2teaspoonsgrated lemon zest
4 – 6 ouncesmozzarella cheese,
Instructions
Cut kernels from corn cobs. You should have 3-4 cups.
Melt butter in a 12-inch ovenproof skillet over medium. Add onion, jalapeños, garlic, and corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer 1/3 cup of mixture to a small bowl and set aside.
Stir broken noodles, 3 cups milk, 1/2 cup water, salt and pepper, 2 tablespoons mixed herbs into the corn mixture in skillet. Bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally until noodles are tender, 15 to 20 minutes.
Meanwhile, preheat oven to broil with rack 6 inches from heat. Mix together ricotta, Parmesan, lemon zest and 2 tablespoons mixed herbs in a bowl until combined.
Dollop ricotta mixture evenly over skillet; sprinkle evenly with reserved corn/onion mixture and mozzarella. Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs and black pepper.
Notes
Fresh corn works best in this reciipe but you can substitute canned or frozen (thawed) if desired.
If you want it spicier, add an additional Jalapeno pepper.
