This summer skillet lasagna is sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.
Today we’re eating the epitome of summer in a skillet lasagna.
It’s no secret that skillet lasagna is one of my absolute favorites! It’s an easy way to enjoy lasagna and a great throw-together weeknight meal. I love it so much. You can use what you have on hand, a variety of pasta shapes and of course… CHEESE.
Give me all the cheese please.
Today I’m partnering with Stella Cheese and I could not be more excited! Dream come true level.
Um, hello, my name is Jessica and I am the biggest cheese lover on the planet. Stella has a huge selection of artisan cheeses with a rich Italian heritage. It is super high quality and tastes fantastic, which really allows you to elevate your everyday meals. Today, I’m using their Stella Parmesan Cheese which has been aged for 10 months. It’s nutty and buttery and absolutely delish.
The Stella Parmesan Cheese is working double duty for us today: I’m using it in the pesto and in the skillet lasagna. It’s one of those cheeses that adds so much depth of flavor.
I’m also throwing some of the Stella Fresh Mozzarella on top for an extra cheesy melt. This is perfect on pizza too.
So skillet lasagna, let’s get to it.
To start, we have a sun-dried tomato pesto. Oh my GOSH. Okay guys this might be my pesto of the summer. It is so ridiculously flavorful. Sun dried tomatoes, tons of fresh basil, the buttery, nutty Stella Parmesan Cheese, lots of garlic and toasted pine nuts.
Yes yes yes! Blend that up and you’re in pesto heaven.
Now, making this pesto babe from scratch does give you an extra step. But it’s one you can do ahead of time and something that can be stored in the fridge. And if you are unable to grab all the ingredients right now, feel free to use your favorite jarred pesto!
The rest of the lasagna is really quite simple, especially if you use some ingredients you have in your kitchen. We do some lightly caramelized shallots and sweet corn cut straight from the cob since we’re hitting the summer season. Of course, you can use another variety of corn at the moment if fresh corn isn’t accessible right now.
We’re throwing in a touch of ricotta for the lasagna touch and the fresh mozzarella cheese because WHY NOT MORE CHEESE?! Another sprinkle of the Stella Parmesan Cheese on top too.
Fresh herbs. Lots of basil.
It’s easy but wildly flavorful!
And of course, use whatever pasta you have on hand. I like to break the lasagna noodles into third and use those, but bowties work too! You can layer your noodles or throw them all together if you’re in the dinner rush. However these ingredients end up together in the skillet will be wonderful.
Isn’t it so gorgeous too?! It’s also a great dish that you can transport – throw it in a baking dish instead of the skillet to take to a cookout or dinner party with friends.
Comforting, cheesy and tastes like summer!
Sun Dried Tomato and Corn Skillet Lasagna
Yield: 4
This skillet lasagna is loaded with a sun dried tomato pesto, sweet corn right off the cob, tons of ricotta, mozzarella and parmesan. Delicious.
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
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!
My middle name should be cheese.
