Corn and Poblano Lasagna

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My family liked it, but didn't love it as I had hoped. Wasn't too hard to make at all. It is a little too sweet to be lasagna in my opinion. As my hubby said..."it is confusing because it is sweet." The recipe gets its sweetness from the corn. Also, I found the lasagna noodles too chewy. I will make it again. Will try to cut down on the corn. I made 1 1/2 times the sauce this time. I will also use the regular lasagna noodles vs the no boil ones and double the vegetables.

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Made this last night and it's was a huge hit with my husband and friends we had over. We live at high altitude so I would recommend making a bit more corn/cream sauce. Also- I don't recommend whole wheat pasta for this recipe. I used mozzarella and an italian blend cheese. Will definitely be making again.

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This is so friggin AWESOME! I had to cut some calories though...so I subbed the heavy cream for half 'n' half and then I could not find Oaxaca in my local grocery store so I subbed that for Monterey Jack. I'm on Weight Watchers and I can only imagine how delicious this would have been had I not changed some of the ingredients but this was one of the best dishes from Food Network I have ever made! So good! I've already told my entire family about it. So good Marcella...So good! :-

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Really good. I doubled the sauce quantity, based the other reviews, but 1.5 times the amount would have worked. I also used canned fire-roasted chiles instead of roasting my own as the recipe called for - BIG time saver, and not at all spicy. I added extra veggies to the filling - one extra zucchini, one yellow squash and half package of mushrooms - boosted the flavor while cutting the richness a bit. Smells WONDERFUL while it's baking.

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I Love this dish. It takes time to make it but it is so worth it. I added a roasted Jalapeno to the corn mixture so that it can be a little spicy. I chard the jalapenos just like the poblano chiles, peel the jalapeno and throw it in the blender with half of the corn mixture and gradually add the remainder of the corn mixture. I also added extra onions, zucchini and poblano chiles which makes it even better. This dish is a favorite with my family and friends. Thanks chef for this delicious dish as I will be making it many more times.

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Awesome recipe! I use corn tortillas instead of pasta for a firmer, tastier texture, and I add grilled chicken to make this dish out of this world. Thank you Marcela for inspiring me try try cooking Mexican food!

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Wow great recipe. To be perfectly honest I have never had a poblano chile in my life (aka pasilla chiles in Northern America for those who may not know or cant find it at the grocery I am a one time picky eater. The flavors are amazing, not too spicy at all. I agree with previous posters that you can easily sneak more veggies in. I did not find it horribly time consuming for myself or difficult, but I used an immersion blender for the sauce, and cooked everything at once. Be very careful with the broiler however, mine was brown in about 6 minutes.This may also be due to our ancient apartment oven: I will say though, even if it seems like a lot of prep work, its worth the time this is very very good.

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II am a recent vegetarian convert, and this is my new favorite dish! The corn-cream sauce is so tasty, and paired with the no-bake lasagna (too easy you cannot go wrong. For the kids, I only put a few poblanos on one side of the platter, because it can get pretty spicy for the little ones if they are not used to chiles. Marcela made me love chiles again!

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I loved this very much... I added a red bell pealed and seeded just for a little color and it was great! Made it a couple times now and love it... As for being EASY? Easy doesn't take me 2 hours in the kitchen. Not a weeknight meal, but Sunday with the family is perfect!

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I added chayote and yellow squash. Next time I'll try adding kale or spinach, just to have more veggies in our meal.
Everyone loved it including my 10 year old daughter and 9 year old niece. This will be a regular on our meat free meals.