creamy corn and
zucchini skillet lasagna
TOTAL TIME: 30 minutes
SERVES: 4
IMAGE AND INTRO
tools i use.
tips.
White vermouth: has a similar effect in cooking as white wine. I prefer it since it has a bit more of a unique flavor, plus an open bottle lasts much longer in the fridge than a bottle of wine. But feel free to sub in white wine.
Simplify: use a rotisserie chicken for your cooked chicken.
Elevate: top with fresh pesto: use your favorite recipe, or blitz together 2 cups basil, 1/2 cup pine nuts, 1/4 cup parm, and 1/4 cup oil in a food processor, then add lemon, minced garlic, and salt to taste.
Storage + Leftovers: keeps for 4 days in the fridge. Reheat in the microwave, or pan-fry for crisped edges.
ingredients.
For the vegetables:
2 tbsp avocado oil, divided
1 large zucchini
3 ears corn, kernels removed
1 onion, diced
For the lasagna:
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp chili flakes
3 cloves garlic, minced
1/4 cup white vermouth (or white wine)*
2 tbsp flour
2 cups shredded cooked chicken
4 cups chicken broth
10 instant lasagna noodles, broken
To finish:
1/2 cup whipping cream
250 g mozzarella
1 cup ricotta
fresh basil, for serving
steps.
Pre-recipe prep:
thinly slice zucchini
slice corn off cobs
finely dice 1 onion
Cook your vegetables
heat 1 tbsp avocado oil in a large frying pan over medium-high heat. Add the thinly sliced zucchini and corn kernels with a big pinch of salt, and cook until the vegetables start to turn golden, about 3 minutes. Remove from the pan.
turn the heat down to medium, add the remaining 1 tbsp avocado oil and the diced onion with a big pinch of salt, and cook for 3 minutes.
Start the lasagna
once the onion is translucent, add the dried basil, oregano, chili flakes, and minced garlic. Cook for 1 minute. Add the vermouth and let it cook down by half. Sprinkle on the flour and cook for 1 minute, then add the shredded chicken.
turn the heat to high, add the broth and 1/2 cup water, and bring to a simmer. Mix in the broken noodles so they’re covered by liquid. Cover the pot and cook for 10 minutes, stirring every minute so the noodles don’t stick. You want most of the liquid to evaporate, but if it’s looking dry, add water in 1/2 cup increments.
Finish up.
preheat the broiler to high. Once the noodles are al dente, stir in the whipping cream.
add back the zucchini and corn and mix well. Taste and add more salt if needed.
mix in 1/4 of the mozzarella. Dollop the ricotta on top, and top with the remaining mozzarella. Broil until the top is golden and bubbly. Once out of the oven, top with fresh basil and let stand for 5 minutes before serving.
substitutions.
white vermouth: white wine, or sub for addition chicken stock with 1 tsp white wine vinegar
zucchini and corn: sub in any vegetable you like here, just adjust the cooking time in step 1 for softer or firmer vegetables.
lasagna noodles: any noodle works here, but you may need slightly more liquid depending on the noodle’s cook time (longer cook time = more liquid required).
chicken: to make this vegetarian, omit the chicken or sub in white beans. I wouldn’t recommend subbing in another meat as the white meat pairs best with the white sauce.
Let me know if you make this bad boy!!
