Corn and Poblano Lasagna 2

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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.

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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!

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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!

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This was the best, I'm not one for cooking, but this looked easy and so I thought I try it and Wow it was so good. Can't wait to make it again.

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This is a new favorite at my house. As noted by other reviewers - it is flexible for making substitutions or additions. I used half and half instead of heavy cream the second time and I couldn't tell the difference. Next time I'm thinking about using corn tortillas instead of lasagna noodles.

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Have made this now three times...it is really that good! Last go around, I added one roasted tomatillo and one roasted jalapeno to the corn/cream mixture before blending. This is a phenomenal recipe!

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Most of my family loved this, I have one daughter who is very picky so I never judge a recipe by what she thinks. Although I think she would like it without the Poblanos. I added extra milk and used 3 zucchinis. I will make it again. I chopped the chilies and the zucchini. I'm vegetarian so it was perfect. I might try it next time with coconut milk and no butter to take out more animal products. As I layered it I put the sauce directly on the pasta so it could get the moisture and soften up enough.

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I had to try this recipe and we loved it. The second time around, I added 1/2 cup of milk to the heavy cream and a little more onion. Instead of 1 zucchini, I added 2 more. Now it was lighter with a tad more sauce and could taste the layared zucchini. It is delicious, different, and so happy to have it in my file.

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I made this on Christmas Day, everyone loved it! I did change a few things:
1..instead of the chiles in long pieces, I chopped them (cubed
2. cubed the vegetables

this was an excellent dish, tasty and good enough for company, will add chicken next time as well as make extra sauce

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I found this to be "addictive" just as you described...Delicious! I am fortunate to have a Mexican Grocery in my little home town so I was able to find the cheese. I will make this again for sure!!