Corn and Poblano Lasagna

Name: Corn and Poblano Lasagna
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: 290 grams fresh corn kernels (from about 2 ears), or frozen and thawed; 1 teaspoon fresh thyme; 3 cloves garlic, minced, divided; 476 milliliters heavy cream; 12 sheets 12 (7 by 3-inch) no-boil lasagna; 473 grams 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, divided; 80 grams thinly sliced white onion; 1 large zucchini, thinly sliced lengthwise

Corn and Poblano Lasagn A mixture of oaxaca cheese, butter, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. If you like this recipe, take a look at these similar recipes: Corn and Poblano Lasagna 2, Corn and Poblano Lasagna, and Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn.

Instructions

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 2/3 of the garlic and saute for 1 minute.

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Garlic

Mix in the corn and saute for 5 minutes. 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.

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Cream

Thyme

Corn

Transfer to a blender and puree until smooth. Season with salt and pepper.

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Salt And Pepper

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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 zucchini and poblano strips 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 1/4 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 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 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:

290grams

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

fresh thyme 3cloves

garlic, minced, divided 476milliliters

heavy cream 12sheets

12 (7 by 3-inch) no-boil lasagna 473grams

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, divided 80grams

thinly sliced white onion 1large

zucchini, thinly sliced lengthwise

Recommended wine: Chianti, Montepulciano, Sangiovese

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.