Monday, August 19, 2013

Recipe: Poblano lasagna

Here is yet another awesome, delicious and crowd pleasing meatless recipe that is not only good enough to serve at a party or even at the holidays but great to serve for a weeknight dinner as well.

Poblano Lasagna (recipe courtesy of Food Network Magazine)
  • Ingredients:
  • 3 cloves garlic, minced, divided
  • 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme
  • Salt and freshly ground black pepper
  • 1/2 cup thinly sliced white onion
  • 1 large zucchini, thinly sliced lengthwise
  • 4 poblano chilies, charred, peeled, stemmed, seeded and cut into 1-inch strips
  • 12 (7 by 3-inch) no-boil lasagna sheets
  • 2 cups shredded Oaxaca cheese, or mozzarella
  • Directions
  • 1.  Preheat oven to 350 F.
  • 2. Melt 2 Tbsp butter in a medium, heavy saucepan over med heat. Add 2/3 of the garlic and sauté for 1 minute.  Mix in the corn and saute for 5 min.  Stir in the cream and thyme. 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 puree until smooth. Season with salt and pepper.
  • 3.  Heat the remaining 2 tbsp butter in a small, heavy skillet over med heat.  Add the onions and saute until translucent, about 5 minutes.  Add the remaining garlic and cook for 1 minute.  Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate.  Season with salt and pepper.  Turn off the heat.


  • 4.  Spread about 1/4 of the corn mixture over the bottom of an 11x8 in baking dish.  Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta.  Repeat the layering 3 more times.  Cover with foil.
  • 5.  Bake until the pasta is cooked and tender, about 50 minutes.  Remove the foil and turn up the over temp to broil.  Broil until golden brown and bubbly, about 8-10 minutes. Let stand for 15 minutes before serving.