Sun-Dried Tomato & Sweet Corn Skillet Lasagna 

This skillet lasagna is the perfect fusion of summer flavors and comfort food — no layered baking required! A vibrant sun‑dried tomato pesto with fresh basil and pine nuts combines with sweet corn, creamy ricotta, mozzarella, and Parmesan. Tossed together with broken lasagna noodles and baked until bubbly, it’s cheesy, fresh, and easy to make in under an hour. Ideal for warm nights or casual dinners, this dish delivers all the lasagna satisfaction with less fuss

Ingredients

Sun‑dried Tomato Pesto

• 1 cup packed fresh basil leaves
  
  

• 7 oz jar sun‑dried tomatoes in oil (including oil)
  
  

• 3 garlic cloves, minced
  
  

• ½ cup freshly grated Parmesan cheese
  
  

• ¼ cup toasted pine nuts
  
  

• ½ tsp salt
  
  

• ½ tsp black pepper
  
  

• ⅓ – ½ cup extra‑virgin olive oil
  
  

Skillet Lasagna (serves 4–6)

• 8 oz lasagna noodles, broken into thirds
  
  

• 2 Tbsp olive oil
  
  

• 1 shallot, thinly sliced
  
  

• 4 ears corn, kernels cut from cob
  
  

• 15 oz ricotta cheese
  
  

• 1 (8 oz) ball fresh mozzarella
  
  

• 1 cup freshly grated Parmesan cheese (reserve some for topping)
  
  

• Handful fresh basil leaves, for garnish
  
  

Directions

1. Make pesto: In a food processor, combine basil, sun‑dried tomatoes (with oil), garlic, Parmesan, pine nuts, salt, and pepper. Pulse until roughly combined. With the motor running, drizzle in olive oil until you reach a smooth-but-thick pesto consistency. This can be made ahead
   
   

2. Preheat & cook noodles: Preheat oven to 350 °F (175 °C). Bring salted water to a boil, cook broken lasagna noodles for 1 min less than package directions (al dente). Drain.
   
   

3. Sauté aromatics: Heat a 10″ oven-safe skillet over medium‑low, add 2 Tbsp olive oil. Add shallots with a pinch of salt and pepper, sauté ~3 min until softened. Add corn kernels, cook briefly. Stir in the sun‑dried tomato pesto
   
   

4. Assemble: Fold in noodles, ensuring even pesto coating. Dollop spoonfuls of ricotta, add slices of mozzarella, and sprinkle grated Parmesan over the top
   
   

5. Bake: Transfer skillet to oven and bake 25–30 min, until cheese is melted and bubbling. Remove, garnish with fresh basil, and serve hot
   
   

Nutrients (approximate, per serving; serves 4)

• Calories: ~650 kcal
  
  

• Protein: ~25 g
  
  

• Fat: ~35 g (sat ≈15 g)
  
  

• Carbohydrates: ~60 g
  
  

• Fiber: ~4 g
  
  

• Sugar: ~7 g
  
  

• Sodium: high (from cheeses, pesto, noodles)