Zucchini and Corn Skillet White Lasagna
4 cups chicken broth
10 instant lasagna noodles
1/4 cup white vermouth (or white wine)*
2 tbsp flour
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp chili flakes
Pesto
Olive oil
1 large zucchini
3 heads corn
1 onion
3 cloves garlic
Fresh basil
2 cups, shredded cooked chicken
1/2 cup heavy cream
250 g mozzarella
1 cup ricotta
Pre Recipe Prep
Thinly slice zucchini
Slice corn off cobs
Dice onions
Mince garlic
Shred mozzarella
Break noodles into bite size pieces
Start your veg
Heat 1 tbsp oil in a large frying pan over medium high to high heat. Add thinly sliced zucchini and corn kernels with a big pinch of salt and cook for 3 minutes, you want a bit of golden color on as much of the zucchini as you can.
Remove zucchini from pan, and as much corn as you can. Turn heat down to medium, add another splash of oil and add onions with a pinch of salt. Cook for 3 minutes until translucent.
Get your lasagna going
Once onions are cooked, add 1 tsp basil, 1/2 tsp oregano, 1/4 tsp chili flakes and 3 cloves minced garlic. Cook for 1 minute. Add 1/4 cup vermouth and let it cook down by half. Add shredded chicken, mix well, then sprinkle on 2 tbsp flour and mix well.
Turn heat up to high and add 4 cups broth + 1/2 cups water and bring to a simmer. Add broken noodles and mix them in so they're covered by liquid. Cover the pot and cook for 10 minutes, stirring every 1 minute so the noodles don't stick to your pan. You want most of the liquid to evaporate but if you're finding it dry, add water in 1/2 cup increments.
Finish up
Preheat broiler to high. At the 10 minute mark your noodles should be al dente. Add in 1/2 cup heavy cream and stir. Add back your zucchini and corn and mix well. Add in 1/4 cup of mozzarella and mix. Dollop the ricotta in and slightly nudge it in between the noodles (not a full stir though). Top with remaining mozzarella and broil until the top is golden and bubbly. Once out of the oven, top with dollops of pesto and fresh basil.
Let stand for 5 minutes before serving.
*White vermouth has a similar effect on cooking as white wine. I prefer to use it as it's a tad bit more unique of a flavor and an open bottle lasts much longer in the fridge than a bottle of wine. But feel free to sub in white wine!
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