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Corn and Poblano Lasagna Recipe

Corn and Poblano Lasagna

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (122)

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Average Rating:

Total Reviews: 122

Showing 31-40 of 122

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  • on August 11, 2012

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    I had high hopes for this recipe. I saw the chef make it on Best Things I Ever Made and it looked so delicious. Unfortunately, I followed the recipe exactly as it is written -except used an 8x8 casserole dish - and it just did not have the "WOW" factor I was expecting. I thought it was good but I would not make this again nor would i ever serve it to guests. It is also very rich and filling. I do not think I could even eat this leftover if I wanted too. The corn cream sauce however was delicious and I would totally make that again as a base for a corn chowder. It was really amazing by itself.

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  • on August 06, 2012

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    The taste was so delicious but I messed it up by listening to some of the other reviewers who said it was bland and needed more heat. I made extra sauce (about 1-1/2 x the recipe and I added one serrano pepper to the sauce, (no skin, seeds, or membrane and it turned out too hot. That was the only hot pepper I had available...in hindsight I should have gone to the store for something milder. Anyway, I really wanted it to be incredible because it wasn't simple to put together. My kitchen was a mess! For that reason only, I may not make it again. I would definitely make it for the taste because it was delicious, if only I would have skipped that serrano. So, if anyone knows of anything I can do to tame it down now (we have lots of leftovers, let me know.

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  • on July 31, 2012

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    I didn't love it. It took a long time to prepare and I found it a little bland and it had a scrambled egg kind of texture which really didn't appeal to me. I doubled the sauce and veggies like others suggested and I used fresh lasagna sheets. I also added a jalapeno to the corn sauce. I wouldn't make it again however my husband thought it wasn't too bad.

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  • on July 25, 2012

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    Awesome recipe!! My family loved it. Not too spicy, and I used a combo of queso fresco an mozz, it was perfect!

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  • on July 15, 2012

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    Can we give it 10 stars?! I doubled nearly everything to bake it in a 9X13 pan and only had half&half on hand, but we LOVED it! I prepped it in the morning and brought it to room temp and then baked it at dinner time. Outstanding recipe, Marcela! Rated exceptional by all who ate it! You rock!

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  • on July 01, 2012

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    Seriously good! Like nothing I've ever had. Plan for a little prep work (charring, peeling, de-seeding poblanos, for example, but just know it's worth it. I loved it exactly as the recipe is written, but I did need to create more of the corn sauce to cover the lasagna noodles. Next time, for good measure, I think I'll double the onions, zucchini, poblanos and the corn sauce. Regardless, it was fantastic. So glad I tried it. Once you skin, devein and de-seed the roasted poblanos, it is all quite mild, so don't fear it if you fear heat. It's all good.

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  • on June 23, 2012

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    Love it. Use summer squash with it, too,.

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  • on June 20, 2012

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    This is the perfect recipe! I wanted to bring in more vegetarian dishes for my family. Let go of some of the meats and I even wanted to lighten up on the cheeses. I used very little cheese and all the flavors shine through and work very well together. This lasagna with a beautiful salad made my family very happy and very full. No one even asked about meat:

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  • on June 18, 2012

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    I love hot spicy food but this was ridiculous for a family dinner.

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  • on June 17, 2012

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    I agree with adding more veggies and noodles. I'm going to use yogurt instead of cream the next time to reduce the fat content.

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