Corn and Chipotle Ravioli Lasagna

Total Time:
40 min
10 min
30 min

6 to 8 servings

  • 3 tablespoons butter
  • 1/2 cup thinly sliced onions
  • 2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed
  • 1 teaspoon chopped fresh thyme
  • 3 cloves garlic, minced
  • About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce
  • 1 large zucchini, thinly sliced into rounds
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy whipping cream
  • Salt and freshly ground black pepper
  • One 22-ounce package frozen cheese ravioli, thawed
  • 2 cups shredded Oaxaca cheese or mozzarella
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.

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