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1
Lay 4 chiles on their sides on racks of gas burners and turn flames on high.
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2
Roast chiles, turning with tongs, until skins are blackened and chiles are tender, 4 to 6 minutes.
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3
(Or broil all 12 chiles on rack of a broiler pan about 2 inches from heat, turning, until skins are blackened, 8 to 10 minutes.)
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4
Transfer immediately to a large bowl and cover with plastic wrap.
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5
Roast remaining 8 chiles in same manner, then let stand 20 minutes.
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6
When cool enough to handle, peel chiles, then open flat and discard seeds and stems, wiping with paper towels or dunking in a bowl of water briefly, if necessary, to remove seeds.
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7
If chiles taste very spicy, cut out ribs with scissors to make them milder.
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8
Puree tomatoes with juice, garlic, cilantro, sugar, and salt in a blender.
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9
Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add sauce (be careful of splattering) and simmer, stirring, until thickened and reduced to about 1 cup, about 6 minutes.
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10
Gently simmer cream, with epazote if using, in a small heavy saucepan, covered, 10 minutes.
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11
If using epazote, pour cream through a fine-mesh sieve into a bowl, pressing on and discarding epazote.
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12
Return cream to pan.
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13
Whisk in goat cheese and salt and heat over low heat, whisking until smooth.
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14
Blanch spinach in batches in a large pot of boiling salted water 1 minute, transferring with a slotted spoon to a large bowl of cold water to cool.
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15
Drain in a colander, pressing on spinach with back of a spoon to remove excess water, then coarsely chop.
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16
Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then saute spinach and raisins, stirring, 2 minutes.
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17
Stir in salt and transfer filling to a plate.
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18
Preheat oven to 350F.
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19
Heat oil in cleaned nonstick skillet over moderately high heat until hot but not smoking, then fry tortillas 2 halves at a time, turning over once, until just crisp, about 1 minute total.
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20
Transfer tortillas to paper towels to drain.
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21
Spread 1/4 cup tomato sauce over bottom of casserole dish.
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22
Arrange half of tortillas on top, then spread another 1/4 cup tomato sauce on top and sprinkle evenly with black beans.
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23
Arrange 4 poblanos flat over black beans to cover, then spread half of spinach filling evenly over chiles and drizzle with 1/4 cup goat cheese sauce.
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24
Make another layer with 4 chiles, remaining spinach filling, and another 1/4 cup of goat cheese sauce, then cover with remaining 4 chiles.
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25
Cover chiles with remaining tomato sauce, spreading evenly, then top with remaining tortillas.
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26
Cover tortillas with remaining goat cheese sauce, spreading evenly.
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27
Bake lasagne, covered with foil, in middle of oven until bubbling and heated through, 25 to 30 minutes.
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28
Preheat broiler.
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29
Remove foil and broil about 3 inches from heat until top is bubbling and beginning to brown, about 2 minutes.
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30
Available at Latino markets and Kitchen/Market (888-468-4433)
