Loading Video...
Recipe courtesy of Marcela Valladolid

Corn and Chipotle Ravioli Lasagna

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. Preheat the broiler to high.
  3. 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.
  4. Broil until the top is browned and bubbly, about 8 minutes.
11m Easy 98%
CLASS
Anne Burrell

Corn Chowder

34m Easy 96%
CLASS
Catherine McCord

Lasagna Rolls

25m Easy 99%
CLASS
Don Angie

Lasagna Verde

13m Intermediate 97%
CLASS
17m Easy 99%
CLASS
25m Easy 97%
CLASS
15m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages