CORN AND POBLANO LASAGNA 2
Provided by Marcela Valladolid
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
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Riply Sus
[email protected]I can't wait to make this lasagna again!
knox raborifi
[email protected]This lasagna is perfect for a special occasion dinner.
Yasmin Liban
[email protected]I've made this lasagna several times, and it's always a hit with my guests.
Soshan Hossen
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Abdulhadi Khan
[email protected]I'm not a big fan of corn, but I loved the cornbread crust in this lasagna.
Aarongod Compton
[email protected]I added a layer of black beans to this lasagna, and it was delicious!
R M
[email protected]This lasagna is a little bit spicy, but it's not too hot.
Lana Wlamar
[email protected]I'm a vegetarian, so I used tofu instead of ground beef in this lasagna. It turned out great!
Sim Khan
[email protected]This lasagna is a great comfort food for a cold winter night.
June Simon
[email protected]I've never made lasagna before, but this recipe made it easy.
Abdullah Meheraj
[email protected]This lasagna is a great way to use up leftover corn and poblanos.
Syedanas Gillani
[email protected]I'm not a huge fan of poblanos, but I loved them in this lasagna.
Maynell Foronda
[email protected]This lasagna is so easy to make, and it's perfect for a weeknight meal.
Pawan Jhuteri Thapa
[email protected]I had to make a few substitutions because I didn't have all of the ingredients on hand, but the lasagna still turned out great!
Caela Crawford
[email protected]The cornbread crust was a little too dry for my taste, but the rest of the lasagna was delicious.
Mathew Alexander
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Asma Baby
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone loved it, even the people who don't usually like lasagna.
Alex De mel
[email protected]This lasagna was a hit with my family! The combination of corn, poblanos, and cheese was delicious, and the cornbread crust was a nice change from traditional lasagna noodles.