Prep 20 mins
Cook 1 hr 19 mins
I saw this on The Best Thing I Ever Made show on TV and it looked so good I had to get the recipe! Recipe courtesy Marcela Valladolid who hosts the Mexican Made Easy show. This recipe has some great reviews! If you like it really saucy double the cream sauce(recommended). If poblano peppers are too spicy for you replace them with red or green bell peppers or use Anaheim peppers. Note: super dark green and almost flat poblanos are supposed to have less heat. Not sure if this is true but going to give it a try next time. To cut the fat, I may try using soy milk and adding to a little roux(flour and butter) to thicken it up. One reviewer replaced the cream with vegetable stock. Feel free to add more corn and zucchini or other vegetables to give even more taste and nutrition.
- 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)
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
This is excellent! I took the liberty of customizing the recipe to my liking: I made a bit more of the creamy corn sauce (nothing worse than a dry lasagna!); I sliced half a large sweet onion to sauté with the garlic, zucchini and poblanos; I had extra sweet corn (sautéed) to sprinkle over the layers of the poblano/onion/zucchini mixture; and atop one layer I sprinkled a handful of crushed Spicy Sweet Chili Doritos. I omitted the thyme completely because while this herb does go nicely with corn (I use it all the time in corn chowder), I didn't think it would work in this recipe. I used shredded Mexican blend cheese and also shredded a small piece of a block of Pepper Jack cheese I had in the refrigerator (I used about 3 cups of cheese in total) because I could not for the life of me find Oaxaca cheese in my local supermarkets (I tried 4) and could not bring myself to use mozzarella. I used regular lasagna noodles (boiled for 10 minutes). I baked the lasagna, covered with sprayed foil, for 55 minutes; uncovered and put under the broiler for about 8 minutes. Magnificent! I will definitely make this again.