Lasagna in a skillet with corn and roasted tomatoes, plus lots of cheese and herbs is rich and creamy and all made in one skillet! Trust me. This will have everyone wanting seconds!
This last week I've been feeling under the weather but pasta and corn always lifts my spirits.
I don't usually have them together but this corn recipe certainly helped restore me.
I take that back though. My other favorite summer pasta recipe contains corn and cheese and Zoe just made it this weekend.
Something about corn and cheese and pasta!
Though this corn lasagna isn't really a send-off to summer; it is a perfect way to bring the season to a close.
With fresh roasted tomatoes, fresh corn, basil and chives, along with jalapenos and green chiles from my garden, I decided this was my ode to summer.
Enjoy! And please see my tips on how to adapt this recipe year round!
Table of contents
You May Want to Know:
Typically, Italians eat corn in the form of polenta so corn in lasagna is just a great American addition, though there are many recipes for "Mexican" lasagna that also contain black beans and chilies and corn.
Most anything can be made in a skillet and this deconstructed lasagna is great straight from the skillet. No need to boil the noodles ahead of time and without a need to layer ingredients, this lasagna comes together pretty quick.
Though I have not tried it, frozen corn that has been thawed and drained is a perfect winter substitute. ¾ cup is the equivalent to one ear of fresh corn.
I stand the corn tall on a cutting board and use a chef's knife to slice the kernels off the cob. I slice the bottom half first and then turn the ear over and slice the other half. I just read of a way to slice the corn while it is placed on a board horizontally and I may have to try that next time.
Ingredient Tips: Skillet Lasagna Recipe
Corn: Use the freshest and sweetest you can find. Don't have fresh corn? I see no reason you can't substitute 3 cups of thawed and drained corn for the corn in this recipe.
Jalapenos and Green Chiles: I like the heat of jalapenos but a sprinkle of red pepper flakes would add heat also. I chose to add green chiles, but if you don't like them, leave them out.
Lasagna Noodles: On hand I had oven ready lasagna noodles so I added them after my corn liquid had simmered 10 minutes. No problem. If yours are not oven ready add them at the beginning of the simmer.
Cream, Buttermilk and Milk: I liked the richness heavy cream added and the tang of the buttermilk. If all you have is milk, just make your liquid milk only.
Chicken Bouillion: Just wanted to add some extra flavor, however water works just fine.
Fresh herbs: I love basil with corn but sage or cilantro is also great too, as is thyme. Most anything works!
Whole milk ricotta: Makes this recipe for skillet lasagna very creamy. Another option would be mascarpone or goat cheese, cottage cheese or cream cheese.
Lemon zest: if you like more lemon flavor feel free to zest more. A drizzle of lemon oil over this skillet lasagna recipe would taste great also.
Roasted tomatoes: I love the sweetness that roasted tomatoes add. Necessary? No. Do they taste great? Yes. I used cherub tomatoes but any cherry tomato will be good!
What to Serve with Corn Lasagna?
Corn lasagna can be served totally on its own, perhaps with a simple salad and some crispy bread. Even garlic bread or garlic rolls, because. You know. Because who can resist garlic?
Shrimp, baby lobster or grilled chicken could also be added. If adding shrimp or lobster, place them on top of the skillet lasagna before broiling and let them cook quickly in the oven.
I also think crispy bacon sprinkled on top would be hard to resist!
Truthfully, Manservant loved this and kept telling me that this is really good.
Well, it is really good, but truth is I hadn't cooked anything for a week because i've been under the weather.
But you know what? This lasagna in a skillet is really, really good!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Corn Lasagna in a Skillet with Roasted Tomatoes
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 60 Minutes
- Yield: 6 - 8 Servings 1x
- Category: Main Course
- Cuisine: American
Description
Lasagna in a skillet with corn and roasted tomatoes, plus lots of cheese and herbs is rich and creamy and all made in one skillet!
Ingredients
4 ears fresh yellow corn, husked
2 tablespoons salted butter
1 yellow onion, chopped (about 1 ½ cups)
2 large jalapeño chiles, chopped (about ½ cup)
3 garlic cloves, finely chopped
1 - 2 4 oz cans green chilies or optional
8 ounces uncooked lasagna noodles (about 9 noodles), broken into pieces-not too small though!
1 cup heavy cream
1 cup buttermilk
1 cup milk
½ cup chicken bouillion
½ teaspoon black pepper, plus more for garnish
¼ cup chopped mixed fresh basil and chives, divided, plus more for garnish
2 teaspoons kosher salt, divided
1 cup whole-milk ricotta cheese
¼ cup Parmesan cheese, grated (about ¼ cup)
1 teaspoons grated lemon zest (about 1 large lemon)
4 ounces fresh mozzarella cheese, torn into large pieces (about ¾ cup)
2 c cherub tomatoes
Drizzle of olive oil and coarse salt
Instructions
Cut kernels from corn cobs; set kernels aside.
Melt butter in a 10-inch ovenproof skillet over medium. Add onion, jalapeños, garlic, and reserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer ⅓ cup onion mixture to a small bowl; set aside.
Stir broken noodles, buttermilk, milk, cream, ½ cup chicken bouillion, black pepper, 2 tablespoons mixed herbs, 1 ½ teaspoons salt, and green chilies into remaining onion mixture in skillet; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally and ensuring noodles remain submerged, until noodles are tender, 15 to 20 minutes.
Preheat convection oven or air fryer to 425. Roast cherub tomatoes in a shallow pan lined with parchment. Drizzle with a little olive oil and sprinkle with coarse salt, leaving room between the tomatoes. Bake about 15 minutes until they are slightly golden on the bottom. Flip and continue baking about 10 minutes more or until they have collapsed and are charred in spots.
Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, Parmesan, lemon zest, remaining 2 tablespoons mixed herbs, and remaining ½ teaspoon salt in a medium bowl until combined.
Dollop ricotta mixture evenly over skillet; sprinkle evenly with torn mozzarella, reserved onion mixture and roasted tomatoes. Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs, black pepper and roasted tomatoes.
Notes
Adapted from Food and Wine.
Though I haven't tried it, I believe thawed and drained frozen corn could be used in this recipe. 1 ear of corn is about ¾ cup so 3 cups of corn kernels are needed.
Don't want to use buttermilk or heavy cream? Just use milk.
Vegetable bouillion or water can be used in place of the chicken bouillion.
Don't like green chilies? Skip them!
More Corn and Lasagna Recipes
Cornbread Avocado Salad with Corn and Tomatoes
Mimi Rippee says
Love this!! Great recipe.
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