marcela's corn & poblano lasagna

★★★★★ 1
a recipe by
Teresa Jacobson
New Orleans, LA

This is so delicious that I had to share. Chicken, roasted poblanos and pasta in a creamy sauce all covered in cheese...mmmm. What's not to love? It has some heat to it but even those that don't like spicy will love this. It's a little time consuming but worth the effort. I adapted this from Food Network Marcela Valladolid's yummy recipe. If you've never roasted peppers before here's a great link to help you. http://www.ehow.com/how_5117278_roast-poblano-peppers.html.

★★★★★ 1
serves 8
prep time 45 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For marcela's corn & poblano lasagna

  • 4 Tbsp
    butter, divided
  • 3 clove
    minced garlic, divided
  • 2 c
    corn kernals, frozen & thawed
  • 2 c
    half and half
  • 1/2 tsp
    dried thyme
  • 1/2 c
    thinly sliced sweet onion
  • 4
    poblanos, charred, peeled, stemmed, seeded & cut into 1" strips
  • 1 lb
    cooked & shredded chicken
  • 6
    7 x 3 inch no-boil lasagna sheets
  • 2 c
    low moisture mozzarella, shredded
  • salt & pepper, to taste

How To Make marcela's corn & poblano lasagna

  • 1
    Preheat oven to 350 degrees F. Lightly spray a 13 x 9 glass baking dish with nonstick spray.
  • 2
    Over medium heat, melt 2 T. butter in a large pan. Add 2 of the cloves of minced garlic and the corn; saute for about 5 minutes. Stir in the half & half; cook for about 5 minutes more. Stir in thyme. Remove from heat and allow to cool. Pour into a blender (or use a submersion hand blender) and puree until smooth.
  • 3
    In a separate skillet over medium heat, melt the remaining butter. Saute the onions until translucent, about 5 minutes. Add the remaining clove of minced garlic and cook for a minute or so more. Stir in the poblanos and cooked chicken; cook for about 5 minutes to allow flavors to blend. Remove from heat.
  • 4
    Place 1/3 of the corn sauce in bottom of prepared pan. Place 3 sheets of (uncooked) lasagna noodles across the sauce. Spread half the poblano mixture across the noodles; cover with 1/2 of the cheese. Repeat except put final sauce on before last of the cheese. Cover with foil.
  • 5
    Bake until pasta is cooked, about 50 minutes. Remove foil, increase heat to 375 and bake until cheese is melted and lightly browned, about 5-8 minutes. Remove from oven and let stand for about 15 minutes before serving.
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