Why You’ll Love This Recipe

I love how this lasagna keeps all the coziness of a classic baked pasta while bringing in fresh vegetables and a silky corn sauce. I appreciate that I can make it ahead, and the leftovers taste even better the next day. The combination of roasted poblanos, zucchini, and creamy corn gives me layers of flavor without heavy seasoning or complication.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons butter
3 cloves garlic, minced, divided
2 cups fresh corn kernels, from about 2 ears, or frozen and thawed corn
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
2 tablespoons butter
1/2 cup white onion, chopped
1 large zucchini, thinly sliced lengthwise (oops. rounds work too!)
4 poblano chiles, 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
queso fresco, to top lasagna with

Directions

I start by melting 2 tablespoons of butter in a medium saucepan over medium heat. I add 2 cloves of minced garlic and sauté for about a minute. Then I stir in the corn and cook it for 5 minutes. I add the cream and thyme and let everything simmer on medium-low for another 5 minutes so the flavors blend. After turning off the heat, I let it cool slightly before pureeing it until smooth. I season with salt and pepper.

To roast the poblanos, I turn on the broiler and line a baking sheet with foil. I place the peppers on the sheet and broil them as close to the heat as possible until the skins blacken, about 5–10 minutes per side. I steam them in a covered bowl or zip-top bag for 20 minutes, then peel off the skins, remove stems and seeds, and slice them into strips.

Next, I heat the remaining 2 tablespoons of butter in a medium skillet. I sauté the onions until translucent, about 5 minutes, then add the remaining clove of garlic and cook for another minute. I add the zucchini and poblano strips and cook for about 5 minutes, seasoning with salt and pepper before removing from the heat.

I preheat the oven to 350 F. I spread about 1/2 cup of the corn sauce on the bottom of an 11-by-8-inch baking dish. I layer 3 lasagna sheets on top, then spread one-quarter of the poblano mixture and one-quarter of the cheese. I repeat the layers—noodles, poblano mixture, corn sauce, cheese—until I have four layers total. I finish with crumbled queso fresco on top.

I cover the dish with foil sprayed with nonstick spray and place it on a baking sheet. I bake for about 50 minutes, then remove the foil and broil for 2–6 minutes until golden and bubbly. I let the lasagna rest for 15 minutes before slicing.

Servings and Timing

Servings: 6
Prep time: 30 minutes
Cook time: 1 hour 37 minutes
Resting time: 15 minutes
Total time: about 2 hours 22 minutes

Variations

• I sometimes add roasted mushrooms for extra earthiness.

• I can swap Oaxaca for Monterey Jack or mozzarella when that’s what I have.

• I occasionally stir a handful of spinach into the poblano mixture for added greens.

• I use gluten-free no-boil noodles when I need a gluten-free option.

• I add a pinch of smoked paprika when I want a slightly smoky note without extra heat.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350 F for about 15–20 minutes or microwave them in shorter intervals to keep the texture from getting too soft. This lasagna freezes well, too—both baked and unbaked—and I thaw it in the refrigerator before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble it a day ahead, keep it covered in the fridge, and bake it when ready.

Do I have to roast the poblanos?

Yes, I recommend it because roasting gives them a soft texture and sweet, smoky flavor.

Can I use canned corn instead of fresh or frozen?

I can use canned corn, but I drain it well to avoid extra liquid.

Can I replace the cream with something lighter?

I sometimes use half-and-half, though the sauce will be slightly thinner.

How spicy is this dish?

It’s quite mild; poblanos add flavor without much heat.

Can I add protein to this lasagna?

Yes, I sometimes add shredded chicken or cooked ground turkey.

Can I use regular lasagna noodles instead of no-boil?

Yes, I pre-cook them according to package instructions before layering.

How do I keep the noodles from drying out?

I make sure each layer has enough sauce, especially around the edges.

Can I freeze leftovers?

Yes, leftovers freeze well for up to three months.

How do I reheat a whole frozen lasagna?

I thaw it overnight in the refrigerator, then bake covered at 350 F until heated through.

Conclusion

I love how this poblano, corn, and zucchini lasagna blends comfort and freshness in every layer. The creamy corn sauce, roasted poblanos, and tender zucchini create a flavorful alternative to traditional lasagna while still delivering that cozy, baked-pasta satisfaction. It’s a dish I return to whenever I want something hearty, colorful, and full of warm, inviting flavor.