If you’re on the lookout for a lasagna that bursts with fresh, vibrant flavors and a twist on the classic, then you simply have to try this Poblano, Corn, and Zucchini Lasagna Recipe. Imagine tender layers of silky poblano strips, sweet corn purity, and tender zucchini nestled between sheets of soft pasta, all embraced by creamy, herby sauce and melty Oaxaca cheese. It’s comfort food elevated with a beautiful balance of smoky, fresh, and cheesy notes that will make your taste buds sing and your dinner guests swoon.
Ingredients You’ll Need
These ingredients might seem simple but each one plays an essential role in creating the unique taste, texture, and color of this Poblano, Corn, and Zucchini Lasagna Recipe. From the sweet corn kernels to the buttery sautéed garlic, every component ties the dish together in the most delightful way.
- 2 tablespoons butter: Adds richness and helps sauté the garlic and vegetables beautifully.
- 3 cloves garlic (minced, divided): Provides a fragrant, savory foundation that makes every bite delicious.
- 2 cups fresh corn kernels: Offers a natural sweetness and subtle crunch that wakes up the palate.
- 2 cups heavy cream: Creates a luscious, silky sauce that binds the lasagna layers perfectly.
- 1 teaspoon fresh thyme: Infuses the cream with a subtle herby note to lift the flavors.
- Salt and freshly ground black pepper: Essential seasonings to balance and enhance every ingredient.
- 1/2 cup white onion (chopped): Adds sweetness and depth to the sautéed vegetables.
- 1 large zucchini (thinly sliced): Brings tender texture and freshness to every layer.
- 4 poblano chiles (charred, peeled, stemmed, seeded, and cut into strips): Impart a smoky, mildly spicy complexity that is the star of the recipe.
- 12 no-boil lasagna sheets (7 by 3-inch): Convenient and perfect for soaking up all those delicious layers.
- 2 cups shredded Oaxaca cheese (or mozzarella): Melts gorgeously, adding stretchy creaminess to the dish.
- Queso fresco (to top lasagna): Adds a bright, crumbly finish that contrasts the creamy layers.
How to Make Poblano, Corn, and Zucchini Lasagna Recipe
Step 1: Prepare the Creamy Corn Sauce
Begin by melting 2 tablespoons of butter in a saucepan over medium heat. Once melted, add 2 cloves of minced garlic and sauté for about a minute until fragrant. Toss in the fresh corn kernels and cook for five minutes to release their natural sweetness. Pour in the heavy cream and sprinkle in fresh thyme, then simmer gently on medium-low for five minutes so all the flavors can blend into a deliciously rich sauce. Let it cool slightly before transferring to a blender to puree into a silky smooth mixture. Don’t forget to season with salt and pepper to taste. This sauce will be the luscious creamy thread that ties the lasagna layers together perfectly.
Step 2: Char and Prepare the Poblanos
Turn your oven’s broiler on high and line a baking sheet with foil. Place the poblano peppers on the foil and broil them close to the heating element until their skins are blistered and blackened, about 5 to 10 minutes per side. After charring, pop them into a ziplock bag or covered bowl to steam for 20 minutes. This steaming step makes peeling off their skins a breeze. Once peeled, slice the peppers into 1-inch strips, discarding seeds and stems. These smoky strips will add a brilliant depth of flavor throughout the lasagna.
Step 3: Sauté the Vegetables
In a skillet, melt the remaining 2 tablespoons of butter, then sauté the chopped onions until they turn translucent, around 5 minutes. Add the last minced garlic clove and cook for one more minute, then stir in the zucchini slices and prepared poblano strips. Let everything cook together for about 5 minutes, giving the vegetables time to meld their flavors. Season with salt and pepper and then remove from heat. This medley adds freshness and body to each satisfying layer.
Step 4: Preheat the Oven
Set your oven to 350 degrees Fahrenheit to get it ready for baking your masterpiece.
Step 5: Assemble the Lasagna Layers
In an 11 by 8-inch baking dish, spread about half a cup of the creamy corn sauce over the bottom. Lay down a layer of 3 lasagna sheets, then cover with one-quarter of the poblano and vegetable mixture and one-quarter of the shredded Oaxaca cheese. Add another layer of noodles, followed by more poblano mixture, corn sauce, and cheese. Repeat this layering process two more times, finishing with a sprinkle of crumbled queso fresco on top. It’s this layering that creates the perfect combination of textures and flavors in every bite.
Step 6: Prepare for Baking
Cover the dish tightly with foil sprayed with nonstick cooking spray to prevent sticking. Place the lasagna on a baking sheet to catch any potential spills during baking. This will keep your oven clean and make handling easier.
Step 7: Bake and Broil to Perfection
Bake the lasagna for about 50 minutes, until the pasta sheets are tender and all the cheese is melted into gooey goodness. Then, remove the foil and switch your oven to broil. Broil the top for 2 to 6 minutes until it turns golden brown and bubbly. Keep a close eye to avoid burning. Allow the lasagna to rest for 15 minutes before serving so it can set beautifully.
How to Serve Poblano, Corn, and Zucchini Lasagna Recipe
Garnishes
Sprinkle a little extra crumbled queso fresco or even some fresh chopped cilantro on top to brighten up the hearty layers. A squeeze of lime juice or a drizzle of tangy salsa verde can also enhance the smoky and fresh flavors wonderfully.
Side Dishes
This lasagna pairs beautifully with a crisp green salad dressed in a light vinaigrette or some roasted seasonal vegetables. A warm crusty bread or garlic bread is also a great choice to mop up any leftover creamy sauce on your plate.
Creative Ways to Present
For a guest-worthy presentation, serve individual portions on colorful plates with a garnish of microgreens or edible flowers for a pop of color. You can also turn this Poblano, Corn, and Zucchini Lasagna Recipe into a potluck hit by baking it in a large cast iron skillet and serving straight from the pan at the table.
Make Ahead and Storage
Storing Leftovers
This lasagna keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors deepen overnight, making it a perfect next-day meal.
Freezing
For longer storage, you can freeze the fully assembled but unbaked lasagna. Wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the fridge before baking as directed for best results.
Reheating
Reheat slices in the microwave on medium power or in a preheated oven at 350 degrees Fahrenheit covered with foil to retain moisture until warmed through. A quick broil at the end will bring back a bit of that bubbly cheese charm.
FAQs
Can I use other types of chiles if I can’t find poblano peppers?
Absolutely! While poblanos bring a mild smoky heat that’s perfect here, you can substitute with ancho or even mild bell peppers if you prefer less spice.
Is it necessary to puree the corn mixture?
Pureeing creates a smooth, creamy texture that coats the layers beautifully, but if you prefer some kernels for texture, you can blend less or use an immersion blender partially.
Can I make this recipe vegan or dairy-free?
Yes! Swap out the butter and heavy cream for plant-based alternatives like vegan margarine and coconut cream, and use vegan mozzarella instead of Oaxaca cheese for a dairy-free take.
Do I have to use no-boil lasagna sheets?
No-boil sheets are convenient because they absorb the moisture from the sauce during baking, but you can use regular lasagna noodles if you pre-cook them according to package instructions.
How spicy is this lasagna?
This recipe is mild to moderate in heat because poblano peppers have a gentle smoky flavor rather than overwhelming spiciness, making it approachable for most palates.
Final Thoughts
There’s something truly special about a dish that balances comfort, freshness, and a touch of adventure in every bite. This Poblano, Corn, and Zucchini Lasagna Recipe does just that, inviting you to enjoy layers of smoky, sweet, and creamy flavors that feel like a warm hug from the inside out. I can’t wait for you to make it and watch it become a beloved staple in your recipe collection too.
Print
Poblano, Corn, and Zucchini Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 37 minutes
- Total Time: 2 hours 7 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant vegetarian lasagna layers tender slices of zucchini and smoky poblano peppers with a creamy corn sauce and melted Oaxaca cheese, creating a rich and flavorful dish perfect for a comforting dinner.
Ingredients
Corn Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 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, to taste
Vegetables and Layers
- 2 tablespoons butter
- 1/2 cup white onion, chopped
- 1 clove garlic, minced
- 1 large zucchini, thinly sliced lengthwise or into rounds
- 4 poblano chiles (charred, peeled, stemmed, seeded and cut into 1-inch strips)
- 12 no-boil lasagna sheets (7 by 3 inches)
- 2 cups shredded Oaxaca cheese (or mozzarella)
- Queso fresco, for topping
Instructions
- Prepare Corn Sauce: Melt 2 tablespoons of butter in a medium heavy saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1 minute. Mix in corn kernels and sauté for 5 minutes. Stir in heavy cream and thyme. Cook over medium-low heat for 5 minutes to blend flavors. Remove from heat and let cool slightly. Transfer to blender or use immersion blender and puree until smooth. Season with salt and pepper.
- Char Poblanos: Turn on broiler and line a baking sheet with foil. Place poblano peppers on foil and broil on highest rack close to heat, turning occasionally, until skin is mostly blackened (about 5-10 minutes per side). Transfer peppers to a ziplock bag or covered bowl to steam for 20 minutes. Peel off skins carefully, slit peppers to remove seeds and stems, then cut into 1-inch strips. Set aside.
- Sauté Vegetables: In a medium skillet, melt 2 tablespoons butter over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in remaining garlic and cook 1 minute. Add zucchini slices and poblano strips, cooking for 5 minutes to combine flavors. Season with salt and pepper and remove from heat.
- Preheat Oven: Set oven temperature to 350°F (175°C) to prepare for baking the lasagna.
- Assemble Lasagna: Spread about 1/2 cup of corn sauce over the bottom of an 11×8-inch (2-quart) baking dish. Layer 3 lasagna sheets over the sauce. Spread 1/4 of the sautéed poblano and zucchini mixture, then 1/4 of the shredded Oaxaca cheese. Add another layer of noodles, followed by poblano mixture, corn sauce, and cheese. Repeat this layering two more times ending with cheese on top. Optionally, sprinkle crumbled queso fresco over the top.
- Prepare for Baking: Cover the baking dish with foil sprayed with nonstick spray to prevent sticking. Place the dish on a baking sheet to catch any spills during baking.
- Bake and Broil: Bake covered for about 50 minutes, until the pasta sheets are tender and the lasagna heated through. Remove the foil and increase oven to broil. Broil the top until golden brown and bubbly, 2 to 6 minutes—watch closely to avoid burning. Let the lasagna stand for 15 minutes before serving for the layers to set.
Notes
- You can use an immersion blender instead of a regular blender for the corn sauce to make blending easier and less messy.
- Charred poblano peppers add a smoky depth, so be sure to peel off all the skin for the best texture.
- This recipe uses no-boil lasagna noodles, eliminating the need for pre-cooking the pasta.
- Letting the lasagna rest after baking helps the layers hold together for easier serving.
- If you prefer a spicier dish, consider adding a pinch of chili flakes to the sautéed vegetables.
