Corn And Poblano Lasagna

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• 4 tablespoons unsalted butter, divided
• 3 garlic cloves, minced, divided
• 2 cups fresh corn kernels (from about 2 ears- or frozen and thawed)
• 2 cups half-and-half (or heavy cream)
• 1 teaspoon fresh thyme
• salt & freshly ground black pepper
• 1/2 cup thinly sliced onion
• 1 large zucchini, thinly sliced lengthwise
• 4 poblano chiles, charred, peeled, stemmed, seeded, cut into one inch strips
• 12 no-boil lasagna sheets (7 x 3-inch)
• 2 cups shredded oaxaca cheese (or even monterey jack) or 2 cups mozzarella cheese (or even monterey jack)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 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.
• 3 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(i like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. season with salt and pepper. turn off the heat.
• 4 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.
• 5 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.