Deconstructed Corn Pesto Lasagna
Lasagna can the best summer weekend meal without the need to turn on the oven. Pesto comes in all forms. It’s a formula of herbs or vegetable, nuts, cheese, and olive oil that you plug and play. I’ve omitted herbs here but I create a riff on what a pesto is to me.
Inspired by my shirt from Polychrome goods ( I get commission through any sale you make through this link).
Yield: 2 servings
Time: 45 minutes
Ingredients
2 ears corn
1/4 cup olive oil, plus more
6 cloves garlic, smashed
kosher salt
6 tablespoons grated pecorino Romano, divided
2 tablespoons ground walnuts
4 ounces ricotta
3 tablespoons grated pecorino Romano
1 teaspoon pink peppercorns, crushed
8 ounces lasagna sheets
Method
Set a large pot with salted water over high heat, bring to a boil. Boil pasta until toothsome and remove from water. Toss in a large bowl with a little bit of olive oil and keep warm. Reserve about 1/2 cup pasta liquid.
Preheat grill to 500°F and place a small sauce pan with oil and garlic over medium heat. Place corn on grill and cook until clusters of kernals darken or char, about 10 to 15 minutes. Cook the garlic in oil until golden and aromatic.
Remove corn from grill to cool slightly. Shred the kernals from the cob and place in bowl of food processor. Process corn kernels and a couple tablespoons of reserved pasta water. This will depend on how lose you want the puree to be. Pour into a bowl and stir in 3 tablespoons pecorino, walnuts, 2 tablespoons garlic olive oil and salt to taste.
In a medium bowl combine ricotta, 3 tablepoons ricotta, pink peppercorns and salt to taste.
Layer lasagna noodles with corn pesto,dollops of ricotta, and remaining garlic oil. Sprinkle cooked garlic over top of the lasagna if desired (absolutely do this!).
