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1
Preheat the broiler.
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2
Halve the poblanos lengthwise and remove the stems and seeds.
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3
Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes.
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4
Transfer to a bowl, cover with a plate and set aside 5 minutes.
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5
Peel off the skin with your fingers, then cut the peppers into 1-inch strips.
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6
Melt 2 tablespoons butter in a medium heavy saucepan over medium heat.
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7
Add 2 minced garlic cloves and saute 1 minute.
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8
Mix in the corn and saute 5 minutes.
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9
Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate.
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10
Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth.
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11
Add 1/4 teaspoon salt, and pepper to taste.
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12
Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat.
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13
Add the onion and saute until translucent, about 5 minutes.
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14
Add the remaining minced garlic clove and cook 1 minute.
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15
Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper.
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16
Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch baking dish.
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17
Cover with 3 lasagna sheets.
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18
Layer one-quarter each of the poblano mixture and cheese over the pasta.
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19
Repeat the layering 3 more times.
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20
Cover with aluminum foil.
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21
Bake until the pasta is tender, about 50 minutes.
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22
Turn on the broiler.
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23
Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes.
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24
Let stand 15 minutes before serving.
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25
Photograph by Johnny Miller
