Corn and Poblano Lasagna

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This was not at all what I was expecting. The poblanos are so mild that this almost tastes like an alfredo vegetable lasagna. Anyway, prep time was pretty extensive and I thought overall it was a lot of work for a "good" dish. I followed the recipe pretty closely. The only changes I made were to sub dry for fresh thyme and I used mexican squash. If I make this again, I will add some green chiles, more garlic, more poblanos, etc since I found it to be a bit bland. One tip I would like to give is to grate the cheese in the food processor. This worked very well for me. Overall, good dish. I'm glad I made it, but I don't think I will be craving it any time soon.

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While I have watched Mexican Made Easy a lot this was the first recipe I or my wife has cooked. It was oober delicious. My wife did use corn tortillas instead of pasta. The corn added a slight sweetness. The only negative was that the recipe as written was slightly underseasoned for my wife and I. I will definitely try more of this show's recipes.

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OMG..this recipe was sooooo good!!! i love the texture once it hit my mouth..i did double the sauce because of what other people said.. i had more than enough sauce left so that was good!! the cheese was so tender.. what i didnt like is the oven ready lasagna noodles..they were a little tough..i never liked them and dont plan to use them any more!! this called for oven ready(no boil lasagna so i gave it a try..Next time im boiling my lasagna noodles..besides that..im making this recipe more often!!! YUMMYY

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THIS WAS EXCELLENT. CREAMY FROM THE CORN SAUCE AND SUCCULENT AND TASTY FROM THE POBLANOS AND ZUCCHINI AND ONIONS. LOVE THE NO-BOIL LASAGNA NOODLES NOT JUST BECAUSE THERE IS LESS FUSS, BUT THEY ARE LIGHTER THAN REGULAR PASTA. I ADDED SCHIRACHA TO THE CREAM SAUCE. AND I USED FOUR COBS OF FRESH CORN. I ALSO ADDED MORE ZUCCHINI. THIS RECIPE DOES HAVE A LOT OF PREP AND SO DIVIDING IT UP WOULD HELP A LOT. FOR INSTANCE, THE PEPPERS CAN BE DONE AHEAD OF TIME AND THE SAUCE. IF YOUR MISE EN PLACE IS DONE, THE ASSEMBLY IS ALL THAT IS LEFT. BUT, IT WAS WORTH EVERY MINUTE OF PREP TIME. LAST COMMENT, THE OAXCACA WAS UNAVAILABLE, SO I USED MEXICAN QUESIDILLA MELTING CHEESE AND MOZZERELLA....DELICIOUS!

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Deliciosoooooooo !! Marcela tu cocinas super bien ! Me encantaria conocerte yo soy de cuernavaca!

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This is delicious! I always get requests for the recipe, which I gladly share.

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Maricella, this recipe is just outstanding. I made it the other day and we were just "pigging" out so to speak. Outstanding. I love your show. Thanks a lot for your hard work.
gloria

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I want to express to you how wonderful this recipe is, fantastic a real winner. Recipe is easy to follow and inexpensive to prepare. Every time I have taken this dish to be shared with others I always get rave reviews. That makes me a winner also. win win

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When I watched Marcela's cooking show, I guessed she was using about four zucchinis, but the written recipe says only one. Could be an error, but I used four small and found that to be just right. Other changes: I forgot to buy frozen corn, so used a can of drained corn- worked fine. I roasted the poblanos in the oven on a baking sheet at 400 degrees while prepping the rest, and they turned out beautifully. I couldn't figure out how to peel them, so I left them unpeeled, and the flavor was terrific- not overly spicy, even for my 9 y/o son. Lastly, I couldn't find Oaxacan cheese, so I shredded a pack of queso fresco, and a pack of cotija; I recommend them. They shred very easily.
Thanks for the recipes and the show Marcela. You are inspiring.

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Marcela, I just love you. Every recipe I try of your is wonderful and this was no exception. The next time I will add more squash & 1/2 a diced habernaro, we like it spicy here. Keep up the yummy work, I'll be watching!