CORN and POBLANO LASAGNA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PREP TIME: 30 mins - COOKING TIME: 1 hr 20 min - YIELD: 6 to 8 servings
4 Tbs unsalted butter
3 cloves garlic, minced
2-3 C fresh corn kernels (from 3 ears), or frozen corn thawed
2 C heavy cream
1 Tbs fresh Thyme
Salt and Pepper
1/2 cup thinly sliced white onion
6 Poblano Chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
3 lg zucchini, thinly sliced lengthwise
12 - 7x3" "no-boil" lasagna sheets (can be smaller---buy 2 pkgs).
2 C shredded Oaxaca cheese or, mozzarella
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Directions: |
Directions:1. Preheat oven to 350F.
2. Melt 2 T butter in a medium heavy saucepan over medium heat.
3. Add 2/3 of the garlic and the corn kernels and sauté for 5 mins.
4. Stir in the cream, cook over medium heat for approximately 12 mins, stirring constantly.
5. Remove from burner, allow to cool slightly.
6. Transfer to a blender or, use an immersion blender (less things to wash), add Thyme, salt and pepper and puree till smooth.
7. Heat remaining 2 T butter in a dutch oven or medium skillet over medium heat - add onions and saute until translucent, about 5 mins.
8. Add the remaining garlic and cook for 1 min.
9. Add the poblano and zucchini strips and cook for 6-8 mins. Season with salt and pepper. Then turn off heat.
10. Spread about 1/4 of the corn mixture over the bottom of an 11-by-8 inch baking dish (can be larger).
11. Cover with a layer of lasagna sheets.
12. Spread 1/4 of the poblano/zucchini mixture and 1/4 of the grated cheese over the pasta.
13. Repeat 2-3 more times - cover with foil.
14. Bake about 45-50 mins.
15. Remove foil and turn oven to broil.
16. Broil until top is golden brown and bubbly, about 8 - 10 mins.
17. Remove from oven - let stand for 15 mins before slicing and serving. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a delicious alternative to a red sauce lasagna and, it's vegetarian!
Be sure to take time with the cream corn mixture to allow it to thicken slightly on the heat - it will be the "glue" for your dish.
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This recipe for CORN and POBLANO LASAGNA is from