Corn and Poblano Lasagna

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I substituted grilled chicken breast for the zucchini and all I can say is this is FANTASTIC! The only thing I'll do differently next time is maybe double the whole recipe. My pan is 13 x 9 and I only got 2 layers of lasagna noodles in before I ran out of ingredients. I also wouldn't recommend this for a novice. It is time consuming but well worth the effort.

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I made this for company in honor of Cinco de Mayo and it was a huge success. However, I do agree with previous statements that it could use 2 large zucchini. I will certainly make this recipe again

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BEST EVER. I substituted cilantro for thyme, and added 1/2 tsp cumin when sauteing the corn, also I roasted a few tomatillos and a roasted jalapeno(seeded to the corn cream sauce, since others said it was bland. It definitely had some flavor after that. Also, like some other suggest bulk up the veggies, 1 zucchini is hardly enough. I used two zucchini plus 12 oz mushrooms. I also just used corn tortillas. Works perfect

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My vegetarian daughter really liked this dish. I made it with 1 cup heavy cream, 1 cup milk, and added cumin with the thyme. We ate it with salsa and it was delicious.

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Delicious!!! I will definitely make it again. It definitely took me more than 20 minutes to prepare, but it was worth it! I only used 3 layers of lasagna noodles and made almost double the filling and corn mixture. I did not use butter at all to make it less fattening (used olive oil and used half&half and milk instead of the heavy cream. I saved some of the corn mixture to put on top, so it didn't dry while baking. The poblano peppers were not hot at all. We all loved it!

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Very tasty. I would never put those flavors together. It is probably not very healthy. I may try to make it less fattening next time.

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This is amazing. I really loved the strong corn smell from the corn mixture while cooking and the taste that comes through after baking. I only used 2 poblanos since that's all I had. I do wish I had the other two but it turned out with great flavor, enough heat for me and enough that my daughter could tolerate it. Will make this one again!

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Amazing Lasagna. All the flavors blend well.

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Absolutely fantastic recipe!! Easy to prepare, sooo delicious! The only thing I added was about a 1/2 teaspoon of Goya Adobo seasoning to the corn/cream mixture because it seemed like it could use a kick. (I also used an immersion blender. The whole family LOVED this. I will make it again and again.

Has anyone made this with cheddar cheese and sprinkled bread crumbs on top before baking... kind of like a chili rellenos casserole?

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So unique and delicious! The corn sauce is deeply flavorful. I used regular lasagna noodles and the texture/moisture turned out perfectly. I also used frozen corn and the flavor was great. I did not like the thyme flavor the first time I made this so I used coriander the next time instead, which seemed much more harmonious with the other flavors. This is not a rich, filling lasagna but a lighter-feeling version.