Corn and Poblano Lasagna

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Another interesting version of lasagna. My husband is not much for hot spicy foods but I am slowly converting him. We both love this recipe.

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Part of a Wednesday church dinner team and made this for the Italian dinner theme. Yes, I know this is not Italian but this recipe was a huge success. I am the cook whom everyone can count on bringing non-traditional recipes. The diners love our team. I like more kick, so I will make this over and over trying different peppers. Thanks, Marcela. You really rock, girl.

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This recipe was a crowd pleaser when I made it for a party. The poblano chile is not very spicy but it does add a subtle nuance that should not be overwhelmed with a spicier chile. One tip : roast your poblanos in the oven..HUGE time saver. It is a keeper. Marcela has awesome recipes!

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I thought this was a great dish, my husband loved it. I added shredded chicken to about a 1/2 of the poblano and onion mixture. Also, I replaced the heavy cream with chicken stock because our house is lactose intolerant. I intend to add a serrano in there next time or some crushed red pepper, to help counter the sweetness of the corn.

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This was absolutely delicious. Everyone in our group of 12 loved it. I followed the recipe pretty much exactly (except that I cut the vegetables into bite-sized pieces, since I wanted the lasagna to be easy to cut and serve.

The next time I make this I will use 1.5 times the vegetables, and saute a jalapeno into the corn/cream sauce just to give it a bit more kick. I also think cutting the vegetables into bite-sized pieces works really well.

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YUM! I was a little nervous about this one as I was assembling it, but it was delicious! Very easy to make and I'm really looking forward to the leftovers. I was considering adding shredded chicken next time I make it, but either way I'll definitely make it again.

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This Was awesome. Wifey & I will definitely do this one again! ty Marcela, watch & DVR ya every week. Keep up the great recipes. You are queen for the day -- every day.

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I just finished making (and eatingthis dish with all fresh ingredients except for the thyme, and although the blended corn/cream mixture adds a nice subdued sweetness, I found the dish to be a bit bland. That's why I only marked it as good. But I'm a spicy girl; I love my food to pop! I will make it again but will season my vegetable mixture a bit more while it's cooking (the recipe says to add salt and pepper after it's sauted and perhaps add chipotle or another type of chile or seasoning. Maybe even add the chipotle to the cream mixture. When I make my soyrizo lasagne I use corn tortillas, that might be good to try with this recipe. I love Marcela, the show and her recipes.

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Nothing short of fabulous !!! I love to cook....must have 200 cook books. Offer that piece of info just to put this in perspective....this is one of the best.....best, best, best.....recipes I have ever made. I made it exactly as written with fresh from the farmers market corn, poblanos, and zucchini squash. The only thing I did "extra" was to "milk" the corn ears after I cut off the kernels and add that as well (you run the flat top side of the knife over the cob to extract the milk left in the base of the kernels.

The balance of sweetness from the corn and the slight heat from the poblanos....my dinner companion and I both exclaimed...WOW after we had taken the first bit.

This really shows off the flavors of summer. May add a tiny tiny pinch of sugar in the winter when I make it (which I will to give the frozen out of the bag corn a little help.

Try this......just outstanding.

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Fantastic Lasagna, great new taste and texture. I have always enjoyed the MEXICAN MADE EASY show, Marcela is very real and understandable, a real plus!! I am so glad that I caught this recipe, I was even able to share a portion with my sister and her family, they all loved it and that made me the Star thank you Marcela.