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
Scale
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.
