Corn and Poblano Lasagna

Name: Corn and Poblano Lasagna
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters fresh or frozen corn kernels (thawed if frozen); 1 teaspoon fresh thyme; 3 cloves garlic, minced; 473 milliliters heavy cream; 8 servings Kosher salt and freshly ground pepper; 12 sheets 12 (7-by-3-inch) no-boil lasagna; 4 poblano chile peppers; 473 milliliters shredded Oaxaca or mozzarella cheese; 4 Tbsps unsalted butter; 118 milliliters thinly sliced white onion; 1 large zucchini, thinly sliced lengthwise

You can never have too many main course recipes, so give Corn and Poblano Lasagnan a try. This recipe serves 8. One portion of this dish contains around 15g of protein, 35g of fat, and a total of 550 calories. This recipe is typical of Mediterranean cuisine. If you have corn kernels, kosher salt and pepper, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds.

Ingredients you will need

Poblano Pepper

Seeds

Equipment you will use

Broiler

Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes.

Equipment you will use

Baking Sheet

Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat.

Ingredients you will need

Peppers

Butter

Equipment you will use

Sauce Pan

Bowl

Add 2 minced garlic cloves and saute 1 minute.

Ingredients you will need

Whole Garlic Cloves

Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth.

Ingredients you will need

Cream

Thyme

Corn

Equipment you will use

Blender

Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F.

Ingredients you will need

Pepper

Salt

Equipment you will use

Oven

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

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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

Ingredients you will need

Onion

Add the remaining minced garlic clove and cook 1 minute.

Ingredients you will need

Minced Garlic

Clove

Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Zucchini

Poblano Pepper

Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch baking dish. Cover with 3 lasagna sheets.

Ingredients you will need

Lasagne Noodles

Spread

Corn

Equipment you will use

Baking Pan

Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil.

Ingredients you will need

Poblano Pepper

Cheese

Pasta

Equipment you will use

Aluminum Foil

Bake until the pasta is tender, about 50 minutes. Turn on the broiler.

Ingredients you will need

Pasta

Equipment you will use

Broiler

Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes.

Equipment you will use

Aluminum Foil

Let stand 15 minutes before serving.

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

473milliliters

fresh or frozen corn kernels (thawed if frozen)1teaspoon

fresh thyme 3cloves

garlic, minced 473milliliters

heavy cream 8servings

Kosher salt and freshly ground pepper 12sheets

12 (7-by-3-inch) no-boil lasagna 4

poblano chile peppers 473milliliters

shredded Oaxaca or mozzarella cheese 4Tbsps

unsalted butter 118milliliters

thinly sliced white onion 1large

zucchini, thinly sliced lengthwise

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. 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. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.