Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Quick and Easy
Save Recipe Print
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat.

Preheat the broiler to high.

For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese.

Broil until the top is browned and bubbly, about 8 minutes.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Honey-Chipotle Chicken Pasta Salad

Recipe courtesy of Jeff Mauro

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Chipotle Mayo with Oregano-Panko Grilled Corn

Recipe courtesy of Marcela Valladolid

Toasted Ravioli

Recipe courtesy of Jeff Mauro

Chipotle Chilaquiles

Recipe courtesy of Marcela Valladolid

Chipotle Hummus

Recipe courtesy of Marcela Valladolid

Veggie Lasagna

Recipe courtesy of Marcela Valladolid

Frozen Ravioli Pierogies

Recipe courtesy of The Kitchen

Frozen Ravioli Croutons

Recipe courtesy of The Kitchen

Browse Reviews By Keyword

          Latest Stories