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    You are in: Home / Recipes / Corn and Poblano Lasagna Recipe
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    Corn and Poblano Lasagna

    Average Rating:

    1 Total Reviews

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    • on August 17, 2014

      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.

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    Nutritional Facts for Corn and Poblano Lasagna

    Serving Size: 1 (1688 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 399.8
     
    Calories from Fat 272
    68%
    Total Fat 30.3 g
    46%
    Saturated Fat 18.7 g
    93%
    Cholesterol 96.4 mg
    32%
    Sodium 336.7 mg
    14%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 7.8 g
    31%
    Protein 15.4 g
    30%

    The following items or measurements are not included:

    lasagna sheets

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