Description
A comforting yet fresh lasagna layered with creamy corn sauce, roasted poblano peppers, tender zucchini, and melty cheese for a flavorful twist on classic baked pasta.
Ingredients
2 tablespoons butter
3 cloves garlic, minced, divided
2 cups fresh corn kernels (or frozen, thawed)
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 or in rounds
4 poblano chiles, charred, peeled, stemmed, seeded, cut into 1-inch strips
12 no-boil lasagna sheets (7-by-3-inch)
2 cups shredded Oaxaca cheese or mozzarella
Queso fresco, for topping
Instructions
- Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute.
- Stir in corn and cook for 5 minutes. Add cream and thyme and simmer for 5 minutes. Remove from heat, cool slightly, puree until smooth, and season with salt and pepper.
- Broil poblano peppers on a foil-lined sheet until skins blacken, 5–10 minutes per side. Steam in a covered bowl or bag for 20 minutes, then peel, remove stems and seeds, and slice into strips.
- Heat remaining 2 tablespoons butter in a skillet. Sauté onions for 5 minutes, add remaining garlic, and cook 1 minute more. Add zucchini and poblano strips; cook 5 minutes. Season with salt and pepper.
- Preheat oven to 350°F. Spread 1/2 cup corn sauce in an 11×8-inch baking dish.
- Layer 3 lasagna sheets, one-quarter of the poblano mixture, one-quarter of the cheese, and some corn sauce. Repeat layers until you have four total, ending with queso fresco on top.
- Cover with foil sprayed with nonstick spray. Bake 50 minutes. Remove foil and broil 2–6 minutes until golden.
- Let rest 15 minutes before slicing.
Notes
Add roasted mushrooms for extra earthiness.
Swap Oaxaca for Monterey Jack or mozzarella.
Stir spinach into the poblano mixture for more greens.
Use gluten-free no-boil noodles if needed.
Add smoked paprika for a subtle smoky flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 105mg
