Corn and Poblano Lasagna 2
The recipe Corn and Poblano Lasagna 2 could satisfy your Mediterranean craving in roughly 1 hour and 55 minutes. One portion of this dish contains roughly 22g of protein, 46g of fat, and a total of 678 calories. This recipe serves 8 and costs $2.39 per serving. A couple people made this recipe, and 80 would say it hit the spot. A mixture of fresh corn kernels, lasagna sheets, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. It is brought to you by Foodnetwork. With a spoonacular score of 48%, this dish is pretty good. Similar recipes include Corn and Poblano Lasagna, Corn and Poblano Lasagna, and Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 95 minutes
Ingredients:
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
1 teaspoon fresh thyme
3 cloves garlic, minced
2 cups heavy cream
12 7-by-3-inch no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
Equipment:
oven
sauce pan
blender
frying pan
baking pan
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil. 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, 8 to 10 minutes. Let stand for 15 minutes before serving.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat.
4. Add two-thirds of the garlic and the corn and saute for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly.
5. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.
6. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat.
7. Add the onions and saute until translucent, about 5 minutes.
8. Add the remaining garlic and cook for 1 minute.
9. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
10. Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets.
11. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.
12. Bake until the pasta is cooked and tender, about 50 minutes.
13. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes.
14. Let stand for 15 minutes before serving.
Nutrition Information:
covered percent of daily need
