Creamy Corn & Poblano Lasagna Delight
Indulge in the irresistible flavors of our Creamy Corn & Poblano Lasagna Delight! Inspired by Marcela Valladolid's delightful recipe, this vegetarian lasagna is layered with a rich and creamy corn sauce, sautéed poblano chiles, and fresh zucchini. The combination of fresh ingredients and gooey Oaxaca cheese creates a mouthwatering dish perfect for family dinners or gatherings. If you love a saucy lasagna, feel free to double the corn cream mixture for added deliciousness. For those looking for a healthier twist, you can easily substitute cream with vegetable stock or soy milk. Customize it with your choice of veggies for a delightful twist every time. Get ready to impress your friends and family with this crowd-pleaser!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
4 tablespoons (divided)
garlic cloves
3 (minced, divided)
fresh corn kernels
2 cups (fresh or frozen and thawed)
half-and-half
2 cups (or heavy cream)
fresh thyme
1 teaspoon
salt
to taste
black pepper
to taste (freshly ground)
white onion
1/2 cup (thinly sliced)
zucchini
1 large (thinly sliced lengthwise)
poblano chiles
4 (charred, peeled, stemmed, seeded, cut into strips)
no-boil lasagna sheets
12 ((7 x 3-inch))
shredded Oaxaca cheese
2 cups (or substitute with Monterey Jack or mozzarella cheese)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2/3 of the minced garlic and sauté for around 1 minute until fragrant.
3
Stir in the corn kernels and cook for approximately 5 minutes, letting the flavors develop.
4
Pour in the half-and-half (or heavy cream) and sprinkle in the thyme, cooking over medium-low heat for an additional 5 minutes. Once warmed through, remove from heat and allow to cool slightly.
5
Transfer the corn mixture to a blender and puree until smooth. Season with salt and freshly ground black pepper to taste.
6
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced onions and sauté until they turn translucent, which should take about 5 minutes.
7
Incorporate the remaining garlic and cook for another minute. Add the sliced zucchini and poblano strips and sauté until they are tender, about 5 more minutes. Season with salt and pepper and turn off the heat.
8
To assemble the lasagna, spread about 1/4 of the creamy corn mixture over the bottom of an 11 x 8-inch baking dish. Layer 3 lasagna sheets on top.
9
Follow with another 1/4 of the poblano mixture and 1/4 of the shredded cheese.
10
Repeat the layering process two more times until all ingredients are used, finishing with a layer of corn mixture and cheese on top.
11
Cover the baking dish with foil and bake for approximately 50 minutes, or until the pasta has cooked and is tender.
12
After baking, remove the foil and switch your oven settings to broil. Broil the lasagna for 8 to 10 minutes, or until the top is golden brown and bubbly.
13
Allow the lasagna to cool for 15 minutes before serving, enabling the layers to set and the flavors to meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this lasagna recipe?
The recipe is called Creamy Corn & Poblano Lasagna Delight.
How much butter is needed?
You will need 4 tablespoons of unsalted butter, divided for different parts of the recipe.
How many garlic cloves are required?
The recipe calls for 3 garlic cloves, minced and divided.
Can I use frozen corn?
Yes, you can use 2 cups of either fresh or frozen and thawed corn kernels.
What type of liquid is used for the corn sauce?
You can use 2 cups of half-and-half or heavy cream.
What herb is used to flavor the corn mixture?
The recipe uses 1 teaspoon of fresh thyme.
How do I prepare the corn mixture?
Sauté garlic and corn in butter, add cream and thyme, cook briefly, then puree in a blender until smooth.
How is the white onion prepared?
Thinly slice 1/2 cup of white onion and sauté in butter until translucent.
How should the zucchini be cut?
Take 1 large zucchini and slice it thinly lengthwise.
What is the preparation for the poblano chiles?
The 4 poblano chiles should be charred, peeled, stemmed, seeded, and cut into strips.
Do I need to boil the lasagna sheets?
No, this recipe uses 12 no-boil lasagna sheets.
What type of cheese is used?
The recipe uses 2 cups of shredded Oaxaca cheese.
What are suitable cheese substitutes?
You can substitute Oaxaca cheese with Monterey Jack or mozzarella cheese.
What is the preheat temperature for the oven?
Preheat your oven to 350°F (175°C).
How long do I sauté the corn kernels?
Sauté the corn for approximately 5 minutes before adding the cream.
What size baking dish should I use?
The recipe specifies an 11 x 8-inch baking dish.
How many lasagna sheets are used per layer?
The recipe uses 3 lasagna sheets per layer.
How do I start the assembly?
Spread 1/4 of the creamy corn mixture over the bottom of the dish before adding the first layer of pasta.
What are the components of the middle layers?
Each layer includes the corn mixture, lasagna sheets, the poblano/zucchini mixture, and shredded cheese.
How many times do I repeat the layering?
The layering process is repeated two more times after the initial base.
How long does the lasagna bake?
It bakes for approximately 50 minutes covered with foil.
Is there a broiling step?
Yes, after baking, remove the foil and broil for 8 to 10 minutes until golden and bubbly.
How long should the dish cool before serving?
Allow it to cool for 15 minutes to let the layers set and flavors meld.
How can I make the lasagna even saucier?
You can double the corn cream mixture if you prefer a saucy lasagna.
What are some healthier substitutions for the cream?
You can substitute the cream with vegetable stock or soy milk.
Can I add other vegetables?
Yes, you can customize the dish with your choice of vegetables.
Is this recipe vegetarian?
Yes, this is a vegetarian lasagna recipe.
Who inspired this recipe?
This recipe was inspired by Marcela Valladolid.
What is the texture of the corn mixture?
The corn mixture is pureed until smooth to create a creamy sauce.
What seasonings are added at the end of the sauce preparation?
The sauce is seasoned with salt and freshly ground black pepper to taste.