Food Network
Home> Recipes> Italian>
Corn and Poblano Lasagna Recipe

Corn and Poblano Lasagna

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (125)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 125

Showing 41-50 of 125

Sort by:

Newest

  • on June 20, 2012

    Flag

    This is the perfect recipe! I wanted to bring in more vegetarian dishes for my family. Let go of some of the meats and I even wanted to lighten up on the cheeses. I used very little cheese and all the flavors shine through and work very well together. This lasagna with a beautiful salad made my family very happy and very full. No one even asked about meat:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 18, 2012

    Flag

    I love hot spicy food but this was ridiculous for a family dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2012

    Flag

    I agree with adding more veggies and noodles. I'm going to use yogurt instead of cream the next time to reduce the fat content.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2012

    Flag

    LOVED IT!!! As did everyone at our dinner party last night. I used 4 cups of fresh white sweet corn to 3 cups of cream and the consistency was perfect. A bit more cheese than the recipe called for and next time... will add more of the veggies as well. Wonderful results and looking forward to eating leftovers for breakfast!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 10, 2012

    Flag

    I made this last night for a party and it was a hit. I agree with a lot of previous posts that it needs more zucchini and sauce. I used New Mexico green chile and it was WAY hotter than the poblano version but it suited my friends tastes. This dish is wide open for personal tastes as you can read below. Shredded Chicken, Chorizo, Corn Tortillias instead of pasta you name it. Try it you will love it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 08, 2012

    Flag

    Just finished eating this for dinner. The wife and I both liked it a lot. My wife says the corn sauce tastes like a drink called atole. I really like the corn sauce and how it gets into the lasagna noodles. The only thing I did differently was to add a bit of parmesean under the mozzarella for the top layer. My wife and I make a chile relleno casserole and we use the parm there, so I figured I'd do the same thing. Great recipe. I agree With the person who doubled up on the lasagna noodles. It could definitely handle the noodles, and still not dry up tomorrow. The gears in my brain are moving thinking about how I want to tinker with this recipe, but so far I like the simplicity and elegance of the ingredients.

    Thanks Marcella for all your great recipes, ideas, and techniques you show us. I really enjoy your show. Food network was nuts to not pick you up right away. You're my favorite show on the entire network.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 03, 2012

    Flag

    probably one of the best dishes I've ever had...no joke! I agree with using a 9 X 9 pan, otherwise you need to almost double the ingredients for a large pan. Great job, Marcela.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 03, 2012

    Flag

    Very good. I made the recipe as written but used a 9" X 9" glass casserole dish because so many reviews said that everything needed to be doubled. I used two lasagne noodles for each layer, and two medium sized zucchini, along with the four poblanos for the filling, but I'd be tempted to use 5 poblanos next time. The amounts of filling, and sauce, worked perfectly for the 9" X 9" dish. This seems to be more of a Sonoran recipe so that's the reason it isn't an overly spicy dish. I served it with a butter lettuce, avocado, tomato, yellow bell pepper, and cilantro salad with a lime-tangerine, cumin vinaigrette.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 01, 2012

    Flag

    I did the recipe as stated but in lieu of lasagna boil free , I placed corn tortillas. My husband is so meticilous with his food and he loved this..so I'm giving it 5 stars:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2012

    Flag

    The flavor is very original. A combination that was surprising and delicious. We make a lot of Mexican and this was a real difference. However, I found the need to increase the sauce, the veg, and the cheese to make a moist casserole. Would it be possible to add 1 can of creamed corn to the ingredients to make more sauce? I'm going to try it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 13 Next »

Lasagna Main

Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.