Poblano, Corn, and Zucchini Lasagna

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5 from 15 votes

The Poblano, Corn, and Zucchini Lasagna layers roasted poblano peppers, sautéed corn in a creamy thyme-infused sauce, and thinly sliced zucchini alongside no-boil lasagna sheets and shredded Oaxaca or mozzarella cheese. This vegetable-forward lasagna blends smoky chiles with sweet corn and tender zucchini for a unique spin on traditional lasagna. The creamy pureed corn sauce adds richness and moisture.

Prep Time

30 mins

Cook Time

1 hr 37 mins

Resting Time

15 mins

Servings: 6 Servings

Calories: 824 kcal

Course: Main Course

Cuisine: Italian

Ingredients

2 tablespoons butter
3 cloves garlic minced, divided
2 cups corn kernels from about 2 ears, or frozen and thawed corn, fresh
2 cups heavy cream
1 teaspoon thyme fresh
salt freshly ground
black pepper freshly ground
2 tablespoons butter
1/2 cup white onion chopped
1 zucchini thinly sliced lengthwise (oops. rounds work too!, large
4 poblano chile charred, peeled, stemmed, seeded and cut into 1-inch strips
12 lasagna sheets 7 by 3-inch, no-boil
2 cups Oaxaca cheese or mozzarella, shredded
queso fresco to top lasagna with

Instructions

Cup of Yum

Melt 2 tablespoons of butter in a medium heavy saucepan over medium heat. Add 2 cloves of garlic (about 2 teaspoons) and saute for 1 minute. 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 it cool off a little bit. Transfer to a blender and puree until smooth (You can use an immersion blender for this step. I wish I had thought of that before right now.) Season with salt and pepper.
Turn on your broiler. Line a baking sheet with tin foil. Place the 4 peppers on the foil, then put it in the oven on the highest rack, as close to the heat as possible. Broil until the skin is mostly black. It should take 5 or 10 minutes, keep an eye on it. Then remove the pan from the oven, flip the peppers, and repeat on the other side. (Here is a great tutorial if you're nervous.) Place the peppers in a ziplock or in a covered bowl for 20 minutes to steam. Then carefully peel off the skins. Slit the peppers and discard the seeds and stems. Slice into 1-inch strips and set aside.
Heat the remaining 2 tablespoons of butter in a medium size skillet. Add the onions and saute until translucent, about 5 minutes. Add one clove of garlic and cook for 1 minute. Add in the zucchini and poblano strips. Cook for 5 minutes to allow the flavors to incorporate. Season with salt and pepper and remove from the heat.
Preheat the oven to 350 F.
Spread about 1/2 cup of the corn sauce over the bottom of an 11 by 8-inch (2-quart) baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Then add another layer of noodles, then the poblano mixture, corn sauce, cheese. Repeat twice more. Noodles, poblano mixture, corn sauce, cheese. Top everything with crumbled queso fresco, if you want. (You want.)
Cover with foil that has been sprayed with nonstick spray. Place the casserole dish on a baking sheet in case it spills over.
Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 2 to 6 minutes. Keep an eye on it! Let stand for 15 minutes before serving.

Notes

Roast the poblano peppers under the broiler, then steam in a covered container to loosen skins for easy peeling.
You can use an immersion blender to puree the corn cream sauce directly in the saucepan for convenience.
This recipe was sourced from The Food Network.

Nutrition Information

Serving 1slice Calories 824kcal (41%) Carbohydrates 48g (16%) Protein 26g (52%) Fat 61g (94%) Saturated Fat 40g (200%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 173mg (58%) Potassium 539mg (11%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1887IU (38%) Vitamin C 76mg (84%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 824

% Daily Value*

Serving	1slice
Calories	824kcal	41%
Carbohydrates	48g	16%
Protein	26g	52%
Fat	61g	94%
Saturated Fat	40g	200%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	173mg	58%
Potassium	539mg	11%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1887IU	38%
Vitamin C	76mg	84%
Calcium	118mg	12%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.