Corn and Chipotle Ravioli Lasagna

Corn and Chipotle Ravioli Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons butter

  • ½

    cup thinly sliced onions

  • 2

    cups fresh corn kernels (from about 2 ears) or frozen corn, thawed

  • 1

    teaspoon chopped fresh thyme

  • 3

    cloves garlic, minced

  • 1

    About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce

  • 1

    large zucchini, thinly sliced into rounds

  • 2

    tablespoons all-purpose flour

  • cups heavy whipping cream

  • Salt and freshly ground black pepper

  • One

    22-ounce package frozen cheese ravioli, thawed

  • 2

    cups shredded Oaxaca cheese or mozzarella

Directions

Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat. Preheat the broiler to high. For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese. Broil until the top is browned and bubbly, about 8 minutes.


Nutrition

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