Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Skillet Corn Lasagna

A hearty skillet lasagna layered with tender pasta, a savory sauce, plenty of melted cheese and sweet corn. The corn adds a fresh pop of sweetness to this comforting, cheesy dish, while the skillet preparation makes it an easy and satisfying one-pan meal.



Serves: 6

Ingredients:

  • 3 ears fresh yellow corn, husked
  • 2 Tbsp unsalted butter
  • 1 yellow onion, choped about 1 1/2 cups
  • 2 large jalapeno cchiles, chopped
  • 3 Garlic cloves, finely chopped
  • 8 ounces uncooked lasagna noodles (about 9 noodles) broken in half
  • 3 cups of whole milk
  • 1/2 cup water
  • 1/2 tsp black pepper, plus more for garnish
  • 1/4 cup of chopped fresh basil and chives, divided
  • 2 tsp kosher salt, divided
  • 1 cup whole-milk ricotta cheese
  • 1 ounce Parmesan cheese grated, about 1/4 cup
  • 2 tsp grated lemon zest (about 2 lemons)
  • 4 ounces of fresh mozzarella cheese, torn into large pieces (about 3/4 cup)


Instructions:
1. Cut kernels from corn coba; set kernels aside. Working with 1 cob at a time, pace cop over a medium bowl, and scrape cob with the back of aknife to release as much corn milk as possible. Repeat with remaining cops to yield about 1/4 cup corn milk. set corn milk aside. Discard cobs.
2. Melt butter in a 12 inch ovenproof skillet over medium heat. Add onion, jalapenos, garlic, and rserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer 1/3 cup of onion mixture to a small bowl; set aside.
3. Stir broken noodles, milk, 1/2 cup water, balck pepper, 2 tablespoons mixed herbs, 1 1/2 teaspoons salt, and reserved corn milk into remaining onion mixture in skillet; bring to a simmer over medium-high heat, stirring occasionaly. Reduce heat to medium-low, and simmer, stirring occcasionally and ensuring noodles remain submerged until noodles are tender, 15 to 20 minutes.
4. Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, parmesan, lemon zest, remaining 2 tablesppons mixed herbs, andd remaining 1/2 teaspoonn salt in a medium bowl until combined.
5. Dollop ricotta miixture evely over sillet; sprinkle evenly with torn mozzarella and reserved onion mixture. Broil until cheese is melted and lightly browned, 5 to 6 minutes.
Garnish with additional herbs and black pepper.
Source: Food and Wine August 2025 (image from ChatGPT)