Corn and Poblano Lasagna

By á-40712

Ingredients

• 4 poblano chile peppers
• 4 tbsp butter
• 3 cloves garlic, minced
• 2 cups fresh or frozen corn kernals (thawed if frozen)
• 2 cups heavy cream
• 1 tsp fresh thyme
• Salt and pepper
• 1/2 cup sliced white onion
• 1 large zucchini, thinly sliced lengthwise
• 12 no boil lasagna sheets
• 2 cups shredded mozzarella

Details

Cooking time 135mins

Preparation

Step 1

Preheat the broiler
Halve the poblanos lengthwise and remove stems and seeds.
Place cut side down on a baking sheet and broil until browned in spots (5 minutes).
Transfer to a bowl and cover, set aside (5 minutes).
Peel off skin with your fingers and cut into strips.
Melt 2 tbsp butter in a medium heavy saucepan over medium high heat.
Add 2 minced garlic cloves and saute for 1 minute.
Mix in the corn and saute for 5 minutes.
Stir in the cream and thyme, reduce the heat to medium low and cook for 5 more minutes.
Turn off heat and let cool slightly, then transfer to a blender and puree until smooth.
Add salt and pepper to taste.
Preheat oven to 350.
Heat remaining 2 tbsp of butter in a skillet over medium high heat.
Add the onion and saute until translucent (5 minutes).
Add the remaining garlic and cook for 1 more minute.
Mix in zucchini and poblano strips and cook for 5 minutes.
Season with salt and pepper.
Spread 1/4 of the corn mixture in the bottom of an 8-11 in baking dish.
Cover with 3 lasagna noodles.
Layer 1/4 each poblano and cheese over pasta.
Repeat layer 3 more times.
Cover with aluminum foil.
Bake for about 50 minutes or until pasta is tender.
Turn on broiler.
Remove foil and broil until the top is golden brown and bubbly (8-10 minutes)
Let stand 15 minutes before serving.