Corn and Poblano Lasagna 2
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 566
- Total Fat
- 37
- Saturated Fat
- 23
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 15
- Cholesterol
- 126
- Sodium
- 559
- Total: 1 hr 55 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr 20 min
Ingredients
4 tablespoons unsalted butter
3 cloves garlic, minced
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
1 large zucchini, thinly sliced lengthwise
Twelve 7-by-3-inch no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella
Directions
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. 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 season with the thyme and some salt and pepper, and puree until smooth.
- 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 poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
- 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.