There’s something really pleasant about hot, cheesy layers of noodles, sauce, and vegetables, and the layers in this particular lasagna are truly unique: a creamy corn sauce with essence of garlic and thyme, layers of charred and skinned poblanos and sautéed zucchini and onions, all between layers of noodles and topped with Oaxaca. Oaxaca is mild and doesn’t overpower, allowing the vegetables to take center stage in this dish. This Corn and Poblano Lasagna is a meatless and refreshing change from the norm with Mexican flare.
Tip: This recipe requires an 8 by 11 dish – not a very common size dish. We used a 9 by 13 and it resulted in a really shallow lasagna. If you don’t have an 8 by 11 dish, we suggest multiplying the recipe by 1.5 and using a 9 by 13 pan. Also, if you think your family would like a stronger cheesy presence, we suggest using Monterey Jack. The Oaxaca IS extremely mild, and might be too mild for many people.
Have your kids help you layer the lasagna ingredients. As you prepare and enjoy this lasagna with your family, teach them a few things about the ingredients:
- Corn has a lot of lutein, which is great for your eyes.
- Poblano peppers contain fiber, which helps you feel more full and keeps you from overeating.
- Eating poblano peppers helps food move more quickly through your digestive system.
In honor of this lasagna’s Mexican flare, let’s learn a few things about Mexico and it’s people:
- Children usually have 2 last names – their father’s last name plus their mother’s.
- A traditional food, called tamales (a dough made of corn flour and filled, usually with meat and spices), are steamed in corn husks.
- Kids usually wear uniforms to school.
Adapted slightly from: Corn and Poblano Lasagna
- 4 poblano chile peppers
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Kosher salt and freshly ground pepper
- ½ cup thinly sliced white onion
- 1 large zucchini, thinly sliced lengthwise
- 12 (7-by-3-inch) no-boil lasagna sheets
- 2 cups shredded Mexican blend cheese, preferably including Oaxaca and Monterey Jack
- *TAC Note: If using a 9X13 inch pan, we suggest multiplying the ingredients by 1.5.
- Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips.
- Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add ¼ teaspoon salt, and pepper to taste.
- Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper.
- Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil.
- Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving.
