Corn and Poblano Lasagna

Jun 02, 2023June 2, 20230 2
Delicious Corn and Poblano Lasagna for a hearty dinner
in Main

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
2 cups shredded oaxaca cheese ( or even Monterey Jack ) or 2 cups mozzarella cheese ( or even Monterey Jack )

Nutrision Information

Servings Per Recipe
6
Calories
582
Sugar
7g
Fat
38g
Corn and Poblano Lasagna is a delicious twist on traditional Italian lasagna. This recipe has a Mexican twist, as it features a sauce made from fresh corn and roasted poblano chiles. The corn sauce is creamy and sweet, while the charred poblano chiles add a smoky and slightly spicy flavor. The zucchini and onion mixture add an extra layer of texture and flavor to the dish. This Lasagna is cheesy, flavorful, and perfect for a hearty dinner.

Instructions

1.Preheat the oven to 350°F.
2.In a skillet, melt 2 tablespoons of butter over medium heat.
3.Add in two minced garlic cloves and sauté for about 30 seconds.
4.Add in the corn kernels and stir for a minute.
5.Pour in the half-and-half and let it come to a simmer.
6.Cook for about 10 minutes, stirring occasionally, until the mixture has thickened.
7.Add in fresh thyme, salt, and pepper.
8.In another skillet, melt the remaining 2 tablespoons of butter over medium heat.
9.Add in the thinly sliced onions and cook until they are softened.
10.Add in the thin slices of zucchini and cook for about 2-3 minutes.
11.In a baking dish, place a layer of lasagna sheets and spread some of the corn mixture on top.
12.Layer some of the zucchini and onion mixture on top of the corn mixture.
13.Add some of the charred poblano chiles on top, and sprinkle with cheese.
14.Repeat with another layer, then top everything with the remaining lasagna sheets and cheese.
15.Cover the baking dish with foil.
16.Bake for about 45 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is golden brown and bubbly.
17.Let the lasagna cool for about 10 minutes before serving.

PROS

This Corn and Poblano Lasagna is a vegetarian dish that is hearty and flavorful.

It is a perfect dish for a family dinner or a potluck party.

It is also a great way to use up fresh corn and zucchini from the farmer’s market.

CONS

This lasagna takes a bit of time to prepare, as you have to cook the corn mixture and the zucchini mixture separately before assembling the dish.

It may also be a bit spicy for some people due to the charred poblano chiles.

HEALTH & BENEFITS

This Corn and Poblano Lasagna is loaded with fresh vegetables that are rich in vitamins and minerals.
Corn is a good source of fiber, thiamin, and folate, while zucchini is high in vitamin A, vitamin C, and potassium.
Poblano chiles are also rich in vitamin C, as well as capsaicin, which has been linked to reducing inflammation and improving heart health.

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