Cheesy Mexican Lasagna — Meatless Monday
After a long weekend of enjoying Turkey Day leftovers, you’ve by now had your fill of all things mashed, stuffed and sweet. For a taste of something different, look to Marcela Valladolid’s Corn and Poblano Lasagna (pictured above) from Food Network Magazine, a big-batch recipe that is sure to please even those lingering family members still visiting after the holiday.
Marcela puts a Mexican spin on an Italian classic by using garlic-laced poblano chile peppers as the base of her dish. She purées golden corn with a splash of cream and fresh thyme, and this mixture will serve as the sauce layered between the charred peppers, sautéed zucchini and Mexican Oaxaca cheese. If you can’t find Oaxaca cheese, substitute creamy mozzarella instead — it will work just as well. The beauty of this dish is that it’s made with no-boil noodles, so the sheets of lasagna don’t need to be cooked before going into the oven. After baking for only one hour, this comforting lasagna becomes golden brown and deliciously rich. Be sure to let it rest for about 15 minutes before enjoying so the gooey melted cheese doesn’t ooze uncontrollably when you cut into it.
For a lighter, refreshing side dish, serve Marcela’s Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette (pictured right) from Food Network Magazine. Made with just a handful of ingredients, this top-rated recipe is bright, colorful and loaded with good-for-you ingredients like spinach, juicy tangerines and in-season butternut squash. Mix up a zesty herb-laced dressing, and toss with the salad before serving.