Corn and Poblano Lasagna 2

Name: Corn and Poblano Lasagna 2
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters fresh corn kernels (from about 2 ears), or frozen and thawed; 1 teaspoon fresh thyme; 3 cloves garlic, minced; 473 milliliters heavy cream; 12 sheets 12 7-by-3-inch no-boil lasagna; 473 milliliters shredded Oaxaca cheese, or mozzarella; 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips; 8 servings Salt and freshly ground black pepper; 4 Tbsps unsalted butter; 118 milliliters thinly sliced white onion; 1 large zucchini, thinly sliced lengthwise

Corn and Poblano Lasagna 2 might be just the Mediterranean recipe you are searching for. For $2.39 per serving, you get a main course that serves 8. One serving contains 678 calories, 22g of protein, and 46g of fat. From preparation to the plate, this recipe takes around 1 hour and 55 minutes. Head to the store and pick up oaxaca cheese, poblano chiles, garlic, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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Oven

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat.

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Butter

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Sauce Pan

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.

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Garlic

Cream

Corn

Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.

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Salt And Pepper

Thyme

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Blender

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat.

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Butter

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Frying Pan

Add the onions and saute until translucent, about 5 minutes.

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Onion

Add the remaining garlic and cook for 1 minute.

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Garlic

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.

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Salt And Pepper

Zucchini

Poblano Pepper

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.

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Lasagne Noodles

Spread

Corn

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Baking Pan

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.

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Poblano Pepper

Cheese

Spread

Pasta

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Aluminum Foil

Bake until the pasta is cooked and tender, about 50 minutes.

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Pasta

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Oven

Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes.

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Aluminum Foil

Oven

Let stand for 15 minutes before serving.

Equipment

Ingredients

Servings:

473milliliters

fresh corn kernels (from about 2 ears), or frozen and thawed 1teaspoon

fresh thyme 3cloves

garlic, minced 473milliliters

heavy cream 12sheets

12 7-by-3-inch no-boil lasagna 473milliliters

shredded Oaxaca cheese, or mozzarella 4

poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips 8servings

Salt and freshly ground black pepper 4Tbsps

unsalted butter 118milliliters

thinly sliced white onion 1large

zucchini, thinly sliced lengthwise

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.