Lasagna with corn and poblano peppers
Votes: 4
Time: 2 hours 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A baked lasagna recipe with mozzarella cheese and a filling of zucchini, corn, and poblano chili peppers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 fresh poblano chili peppers
- 4 tbsp (60 g) unsalted butter
- 3 cloves garlic, chopped
- 2 cups fresh, canned, or frozen corn kernels (defrosted)
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Coarse salt and freshly ground pepper
- 1/2 cup thinly sliced white onion
- 1 large zucchini, thinly sliced lengthwise
- 12 (17 x 8 cm) dried lasagna sheets
- 2 cups coarsely grated mozzarella or Oaxaca cheese (a Mexican string cheese)
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Cooking the dish according to the recipe:
- Preheat a roaster or oven with a grill. Slice two poblano peppers lengthwise and remove the stems and seeds. Place the peppers cut-side down on a baking sheet and roast until blemished, about 5 minutes. Transfer to a bowl, cover with a plate, and let rest for 5 minutes. Peel the peppers, then cut into 1-inch strips.
- In a medium saucepan, melt 2 tablespoons (30 g) butter over medium heat. Add 2 minced garlic cloves and cook, covered, for 1 minute. Add the corn and cook, covered, for 5 minutes. Stir in the cream and thyme, reduce the heat to medium-low, and continue cooking for another 5 minutes. Remove from the heat and cool slightly, then place in a blender and puree until smooth. Add 1/4 teaspoon salt and pepper to taste.
- Preheat oven to 180°C (350°F). Melt 2 tablespoons (30g) butter in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Stir in the zucchini and sliced poblano pepper and continue cooking for another 5 minutes. Season with salt and pepper.
- Spread one-quarter of the corn mixture over the bottom of an 8 x 11-inch (20 x 28 cm) rectangular baking dish. Top with three lasagna noodles. Layer one-quarter of the pepper mixture and one-quarter of the cheese on top. Repeat three more times. Cover with aluminum foil.
- Prepare lasagna Bake until the pasta is tender, about 50 minutes. Turn on the grill. Remove the foil and bake the cheese until golden brown, 8 to 10 minutes. Let the lasagna rest for 15 minutes before serving.
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