Photo: Corn and Poblano Lasagna 2 Recipe
Ingredients
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 1 large zucchini, thinly sliced lengthwise
- Twelve 7-by-3-inch no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Directions
Preheat the oven to 350 degrees F.
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By skoc50
St. Charles, MO
on May 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was good but it didn't blow me away. I soaked the noodles 5 min. in hot water as others suggested rather than increase the liquid. And I used fat free half & half to save on fat & calories. My well-stocked grocery store didn't carry Qaxaca cheese so I had to substitute for that. And because I was afraid of the "blandness" so many complained of, I added a jalepeno & a little cumin to help in the flavor dept. Since I read of suggestions of adding shredded chicken or chorizo, I tried both. I put chicken on one half of the casserole & chorizo on the other half. I think I preferred the chicken version. All in all, it was not bad. But will I make it again? Maybe. Maybe not. Makes a lot for 2 people.
By bovenb_11410614
Greensboro, NC
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First the bad: There is a ton of prep work. Plan about 40 minutes. Then you have to bake it for an hour. The whole lasagna is VERY bland. If anything, the corn sauce makes the whole dish overly sweet. I made the recipe exactly as listed, btw. It seemed like I could have saved the sauce making time and dumped a couple cans of creamed corn in the dish, that's what it reminded me of. The good: This is a good base recipe for a spicier, smokier dish which could easily be achieved by adding peppers of your choice to the corn mix. I was looking for a lasagna with a good bite of heat, something different and unique. I would probably dump the zucchini since they add no flavor in favor of all poblanos and onions. An earthy mushroom blend would probably help as well and definitely some sort of pepper(s added to the corn mixture.
Side note: This was my first time working with no boil noodles, I did like having that step taken out of the process so I got something new for my bag of tricks!
By katiearmstrong_...
Honolulu, HI
on April 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mucho delicioso!!! Used half & half instead of full cream. Loved the towel tip Marcela used when taking the corn off the cob; by placing a towel underneath it, kernels landed on the towel and not all over the counter and floor. High raves all around!
Read all 29 reviews