Corn and Poblano Lasagna

Total Time:
1 hr 55 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced, divided
  • 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
  • 1 large zucchini, thinly sliced lengthwise
  • 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
  • 12 (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 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. 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 puree until smooth. Season with salt and pepper.

  • 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 zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

  • Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 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.


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    Corn and Poblano Lasagna

    Recipe courtesy of Marcela Valladolid