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Corn and Chipotle Ravioli Lasagna

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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3 tablespoons butter

1/2 cup thinly sliced onions

2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed

1 teaspoon chopped fresh thyme

3 cloves garlic, minced

About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce

1 large zucchini, thinly sliced into rounds 

2 tablespoons all-purpose flour 

1 1/2 cups heavy whipping cream 

Salt and freshly ground black pepper

One 22-ounce package frozen cheese ravioli, thawed 

2 cups shredded Oaxaca cheese or mozzarella


  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.