Corn and Poblano Lasagna

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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.

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INCREDIBLE! Wouldn't change a thing.

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Added more cheese, and used tortillas instead of lasagne noodles. I think I might make it again and follow the recipe more precisely. I didn't find it to be spicy at ALL, so if I add anything next time, it will be red pepper flakes.

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Everything about this recipe was as promised, except that I didn't realize how spicy poblanos are. My family is not accustomed to this type of heat so most of my lasagna stayed on their plates after the first bite and lots left in the pan. I was disappointed, to say the least. Not the recipes fault at all. I will make this recipe again but I will use some of the techniques other reviewers outlined, more veggies, mushrooms. I loved the flavors of the corn mixture and how it cooked up at the bottom of the pan, sort of like a cornbread crust. Yummy.

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I was pleasantly pleased by this recipe. Living in Mexico, I had all the ingredients available and made it almost exactly as she described. I used 3 poblano chilis instead of 4, charred then, but didn't do a great job peeling them ( I was in a rush. It had just the right amount of kick to it, but wasn't overbearing at all. I was doubtful about layering the bottom of the tray with the corn mixture because I thought it would burn, but it turned out to make what tasted like a delicious cornbread crust. I may even put a thin layer of it on the top of the lasagna before baking next time because I felt it needed a little something on top. A bit too spicy for my 3 years old, but my husband and I devoured it in 2 sittings. Great recipe I will definitely make again!

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Delicious! Love these flavors. A little time consuming to make but worth the effort. Will definitely make again.

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In all fairness, the recipe came together fine. I just didn't realize how intense the corn flavor would be. I was expecting this gooey bite of cheese and chilies. This gooey bite came through but with a hefty dose of creamed corn flavor. My family, who clearly have similar palates, felt the same way.

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This was probably the best Lasagna I have ever tasted! I never leave reviews...but this one deserves it!! I did add more veggies..more zucchini, mushrooms, red pepper and as several had posted I added roasted jalapenos to the sauce. I blended part of the sauce with the peppers then added that to the other sauce with the whole corn kernels in it.....added just a bit of heat. Could have put more and will next time. I also was doubling the recipe since one of them was for a sick neighbor.....so I made a mistake and didn't buy enough 1/2 & 1/2 so added the remainder (equal to half of whole milk and added just alittle corn starch to thicken it.....worked out just great! This recipe is a winner and will be my go to lasagna for parties and pot lucks.....fantastic flavor!! Even my meat eating husband LOVED it!