Corn And Poblano Lasagna Recipe

Name: Corn And Poblano Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, divided; 3 garlic cloves, minced, divided; 2 cups fresh corn kernels (from about 2 ears- or frozen and thawed); 2 cups half-and-half (or heavy cream); 1 teaspoon fresh thyme; salt & freshly ground black pepper; 1/2 cup thinly sliced white onion; 1 large zucchini, thinly sliced lengthwise; 4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips; 12 no-boil lasagna sheets (7 x 3-inch); 2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)

Servings: persons

4 tablespoons unsalted butter, divided
3 garlic cloves, minced, divided
2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)
2 cups half-and-half (or heavy cream)
1 teaspoon fresh thyme
salt & freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips
12 no-boil lasagna sheets (7 x 3-inch)
2 cups shredded oaxaca cheese (or even Monterey Jack) or 2 cups mozzarella cheese (or even Monterey Jack)

1
Preheat the oven to 350 degrees F.
2
Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
3
Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
4
Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
5
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

3143

kcal

Calories

322

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, divided, 3 garlic cloves, minced, divided, 2 cups fresh corn kernels (from about 2 ears- or frozen and thawed), 2 cups half-and-half (or heavy cream), and more.

Yes, Corn And Poblano Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Poblano Lasagna

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