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5.0 from 15 votes

Poblano, Corn, and Zucchini Lasagna

This poblano, corn, and zucchini lasagna is a great twist on an old classic. You would think that the poblanos would make it super hot, but it's really not.

Prep Time
30 mins
Cook Time
1 hr 30 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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 F.
  5. 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.)
  6. Cover with foil that has been sprayed with nonstick spray. Place the casserole dish on a baking sheet in case it spills over.
  7. 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

  • Source: 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 Monounsaturated Fat 11g Trans Fat 1g Cholesterol 173mg (58%) Potassium 539mg (15%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1887IU (38%) Vitamin C 76mg (84%) Calcium 118mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

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.