Summer Skillet Lasagna – Fustini's Oils & Vinegars

Ingredients

• 1 cup packed basil leaves
• 1 7 oz jar of sun-dried tomatoes in olive oil
• 3 garlic cloves, minced
• 1 ½ cups freshly grated parmesan cheese, divided
• ¼ cup toasted pine nuts
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅓ to ½ cup + 2 tablespoons Fustini's Tuscan Herb olive oil, divided
• 8 ounces lasagna noodles, broken into thirds
• 1 shallot, thinly sliced
• 4 ears of corn, kernels cut from the cob
• 15 ounces ricotta cheese
• 1 (8 oz) ball of mozzarella cheese
• 1 handful of fresh basil leaves, for garnish