Skillet Corn Lasagna

Layers of fresh corn, creamy ricotta, and tender lasagna noodles come together in this summery skillet lasagna. Scraping the remaining liquid, or corn milk, from the cobs after removing the kernels allows the starchy, flavor-packed liquid to thicken the sauce while enhancing the sweet, fresh corn flavor throughout. As a bonus, the noodles cook directly in the sauce with no parboiling required, making this a convenient one-pan meal.

What’s the best way to slice corn kernels off the cob?

The best way to slice corn kernels off the cob is to stabilize the ear using a small bowl inverted inside a large bowl. Stand the ear vertically on top of the inverted bowl, and gently press down on the ear. Slowly slice the kernels off with a knife, starting from the top and working downward. The small bowl helps keep the ear steady while the large bowl catches the kernels.

Does this lasagna use a béchamel sauce?

This recipe does not use béchamel sauce because it doesn’t include a roux. Instead, the noodles are cooked in a sauce made with whole milk and corn milk.

Notes from the Food & Wine Test Kitchen

Peak-season corn should have a vibrant, juicy, and sweet flavor, and there are tons of varieties of corn available, especially during the summer. Check your local farmers market or grocery store for the sweetest varieties, such as Silver Queen, Honey Select, or Ambrosia. 

For a lasagna with a stronger heat kick, substitute a serrano pepper for the jalapeño. 

Suggested pairing

Pair this fresh, sweet lasagna with a creamy, full-bodied California Chardonnay, like Fess Parker Santa Barbara County.

Make ahead

All vegetables, corn kernels, and corn milk can be stored in separate airtight containers in the refrigerator up to three days in advance. Store leftovers in an airtight container in the refrigerator for up to three days.

This recipe was developed by Melissa Gray-Streett; the text was written by Andee Gosnell.