Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Quick and Easy
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.

Preheat the broiler to high.

For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.

Broil until the top is browned and bubbly, about 8 minutes.

More from:

The Kitchen

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Lasagna alla Besciamella

Recipe courtesy of Valerie Bertinelli

Chocolate Dessert Lasagna

Recipe courtesy of George Duran

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Porcini-Rubbed Roast Beef

Recipe courtesy of Jeff Mauro

Cheesy Ravioli Lasagna

Recipe courtesy of Food Network Kitchen

Chef Boyardee® Ravioli Lasagna

Recipe courtesy of Chef Boyardee

Chipotle Mayo with Oregano-Panko Grilled Corn

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword