| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced, divided
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 1 large zucchini, thinly sliced lengthwise
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 12 (7 by 3-inch) no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Instructions
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
- Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
- Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
- Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 564 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 126 mg |
| Sodium | 557 mg |
| Serving Size | 1 of 8 servings |
| Calories | 564 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 126 mg |
| Sodium | 557 mg |
Reviews
This is “the best” – I’ve made this for many Hispanic friends and they loved it and
asked for the recipe. Worth every calorie and the time to prepare it. I understand
it was this recipe Marcela brought to the WhiteHouse when the President of Mexico
had dinner there.
asked for the recipe. Worth every calorie and the time to prepare it. I understand
it was this recipe Marcela brought to the WhiteHouse when the President of Mexico
had dinner there.
Made this again last night, adding leftover turkey for a protein. Also included a roasted jalapeno in the corn sauce. This is hands down one of the lasagna recipes on earth. It is worth every minute of preparation.
Surprisly delish. I added yellow squash along with the zuccine because both were small= 1 LG. Z.
Will make again.
Will make again.
This was DELICIOUS! I was afraid of a munity, feeding 3 men during half-time of a football game so added what I had on hand, Isernio’s Chicken Italian Sausage. Next time I’ll try some Don Felipe Chorizo. Had fresh local white corn for the sauce & it was amazing. Everything else was spot on, except for 2 layers instead of 4. The 3 carnivores raved about it, thank you!
Its great. So tasty. I add shredded chicken breast for some protein.
This was my husband’s signature dish, and I haven’t had it since the last time he prepared for us, before he died over 5 years ago. Wish me luck , I’m going to make it this coming weekend
If you haven’t made this recipe you are truly missing out. Everyone in my family including my teenage boys who hate everything love this dish. When I first made this I thought wow this a lot of work for enchiladas but soon realized it was so worth it.
Delicious! I would consider preparing the different parts in advance and then assemble on a weeknight for dinner! Really good!
This is a keeper! Love the flavors…used half and half instead of heavy cream to cut down the “fat” content, otherwise prepared as directed. Can’t imagine using heavy cream would make this a better dish.
Absolutely full of flavor! Make sure to watch the broil time. I accidentally charred the top and it was still amazing but I am sure it would be better if it was lightly browned. I used cheddar because that’s what we had on hand. I omitted the squash and added more peppers. I charred the peppers in the oven. I used the barilla oven ready lasagna noodles. I have been craving something resembling a good Chile Relleno and this satisfied that craving and more!