Sweet Corn and Poblano Lasagna

Print Recipe

Author: Lauren McDuffie
Yield: 6 to 8 servings

Ingredients

4 poblano peppers

3 TBSP butter, divided

1 small sweet onion, sliced

2 garlic cloves, chopped

5 cups frozen or fresh sweet corn kernels

2.5 cups half and half

1 tsp fresh thyme leaves

Salt and pepper, to taste

2 zucchini, sliced into thin rounds

1 package no-boil lasagna noodles (enough for a 9-by-13-inch pan)

6 cups shredded mozzarella cheese (give or take – use as much as you like)

Cotija cheese or feta, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat your broiler. Adjust the rack to the upper position.
Place your poblanos on a large baking sheet and set them under the broiler, broiling them on each side until charred and blackened; about 3 to 4 minutes per side (just keep an eye on them). Turn them every few minutes to ensure even charring.
When they’re sufficiently charred, remove the tray from the oven and place a kitchen towel over the peppers. Let them sit and steam for at least five minutes, as the steam will loosen the charred skin, making it really easy to peel. After 5 minutes, peel off the charred skin, remove the stems and seeds from each pepper, and slice into ½-inch wide strips. Set aside for now.
Meanwhile, set a large skillet over medium heat and add 1 TBSP butter. Cook the zucchini until tender, about 2 to 3 minutes. Transfer to a plate or dish and set aside for now.
To the skillet, add another 2 TBSP butter, the onion, garlic, corn, thyme, and season with salt and pepper to taste. Cook, stirring frequently, until the onion has softened; about 10 minutes. Add the half and half, allow it to heat through, and then transfer the mixture to a blender. Blend until somewhat smooth – it doesn’t need to be a perfectly smooth puree. Just pourable. If you need to add more half and half (or milk) if it seems really thick, that’s fine. You’re shooting for a marinara sauce consistency here. Taste for seasoning and add more salt if needed (this really seasons the whole dish, so don’t be shy!)
Preheat your oven to 350 degrees F. Adjust the rack to the middle position.
To assemble the lasagna, pour about ¼ of the corn cream into the bottom of a 9-by-13-inch baking pan that has been sprayed with non-stick spray. Top with some of the lasagna noodles, followed by a layer of poblanos, zucchini, and then cheese. Repeat these layers until you get to the top of the dish, finishing with lots of extra cheese. Sprinkle with some cotija or feta, if you like.
Cover the pan with foil. Bake for 50 minutes. Remove the foil and then bake for an additional 10 minutes, until golden brown and crusty on top. I often use the broiler to do this part, actually. Let the lasagna cool for at least 10 minutes before serving.

Find it online: https://mykitchenlittle.com/2020/06/08/sweet-corn-and-poblano-lasagna/