Contact Us

Today Is National Lasagna Day

July 29, 2014 Is National Lasagna Day. We can skip the lasagne/lasagna debate and go straight to the good stuff. Love any excuse to eat yummy cheesy covered food? Here is a different take on a classic.
Corn & Poblano Lasange or Mexican Lasagne

3 tbls unsalted butter
3 garlic cloves, minced
2 cups corn, you can use fresh @ 2 ears or frozen corn, but thawed
1 1/2 cups heavy cream
1 tsp fresh thyme, chopped
salt & pepper, ground, to taste
1/2 cup thinly sliced onion
1 large zucchini, thinly sliced lengthwise
3 poblano chiles, charred and then peeled, remove the stems and take out the seeds, then cut into 1 inch strips

12 (7x3inch) no boil lasagne noodles (yes, I know this seems wrong, but it is a time saver)
2 cups shredded Oaxaca cheese (or go ahead and substitute with shredded mozzarella)

Preheat oven to 350F
Melt 1tbls of butter in a medium saucepan over medium heat, Add two-thirds of the garlic and cook, while stirring, about 1 min. Mix in the corn and cook while stirring for about 5 minutes. Stir in the cream and the thyme. Cook over medium-low heat for about 5 more minutes, so the flavors can incorporate. Turn off the heat and let cook slightly. Once it has cooled a bit, put it into a blender and puree until smooth. Season it with salt and pepper to taste.

Heat the remaining butter in a small heavy skillet over medium heat. Add the onion and cook until translucent in color, about 5 minutes. Add the remaining garlic, stir and cook for another minute. Mix in the zucchini and the poblano strips and cook for about 5 minutes to blend the flavors.

Spread about one-fourth of the corn mixture over the bottom of an 11X8 baking dish. Cover with a layer of lasagne noodles. Spread one-fourth of the poblano mixture and one fourth of the cheese over the pasta. Repeat the layering process three more times. Bake until browned and the pasta is cooked, about 50 minutes. Allow to cook for about 5-8 minutes longer if the cheese is not nicely browned. Remove from oven and allow to sit for about 15 minutes, so it will be easier to cut and get out of the pan. Leftovers will freeze nicely.

More From 92.7 96.9 WRRV

Best of the Web

Leave a Comment

It appears that you already have an account created within our VIP network of sites on . To keep your points and personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. When you have confirmed your password, you will be able to log in through Facebook on both sites.

Forgot your password?

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

It appears that you already have an account on this site associated with . To connect your existing account with your Facebook account, just click on the account activation button below. You will maintain your existing profile and VIP program points. After you do this, you will be able to always log in to http://wrrv.com using your Facebook account.

*Please note that your points, prizes and activities will not be shared between programs within our VIP network.

Please fill out the information below to help us provide you a better experience.

Register on 92.7 96.9 WRRV quickly by logging in with your Facebook account. It's just as secure, and no password to remember!

Not a Member? Sign Up Here

Register on 92.7 96.9 WRRV quickly by logging in with your Facebook account. It's just as secure, and no password to remember!