Description
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
- 4 ears fresh corn, husked
- 2 tablespoons butter
- 1 onion, chopped
- 2 jalapeño chiles, chopped
- 3 garlic cloves, minced
- 8 ounces uncooked lasagna noodles (about 9 noodles), broken in pieces
- 3 cups whole milk
- 1/2 cup water
- 1/4 cup chopped mixed fresh basil and chives, divided, plus more for garnish
- 1 cup whole-milk ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 2 teaspoons grated lemon zest
- 4 – 6 ounces mozzarella cheese,
Instructions
-
Cut kernels from corn cobs. You should have 3-4 cups.
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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.
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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.
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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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: oven
- Cuisine: Italian