Corn and Poblano Lasagna
Indulge in the vibrant flavors of Corn and Poblano Lasagna, a bold twist on the classic Italian dish that celebrates the smoky, earthy essence of roasted poblano peppers and the natural sweetness of corn. Layered with creamy ricotta, melty Monterey Jack and cheddar cheeses, and tender no-boil lasagna noodles, this vegetarian masterpiece is rich, satisfying, and brimming with Tex-Mex flair. The roasted poblano peppers and sweet corn create a luscious filling, while a touch of heavy cream binds it all together for a velvety texture. Perfect for weeknight dinners or festive gatherings, this dish is as comforting as it is unique. Garnish with freshly chopped cilantro for a pop of color and flavor, and serve it piping hot from the oven for a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 large Fresh poblano peppers
- 3 cups Sweet corn kernels (fresh, frozen, or canned)
- 12 sheets Lasagna noodles (no-boil recommended)
- 2 cups Ricotta cheese
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 1.5 cups Heavy cream
- 1 medium Onion (finely diced)
- 3 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Cilantro (chopped, optional garnish)
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and transfer them into a sealed plastic bag or cover tightly with plastic wrap to steam for 10 minutes. Once cooled, peel off the skins, remove the seeds, and dice the peppers into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the sweet corn kernels, roasted poblano peppers, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir and cook for 4-5 minutes until the mixture is heated through and well combined. Remove from heat.
In a medium bowl, mix the ricotta cheese with the heavy cream, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth and creamy.
In a 9x13-inch baking dish, spread a thin layer of the ricotta mixture on the bottom. Layer 3-4 lasagna noodles over the ricotta, slightly overlapping them.
Spread 1/3 of the poblano-corn mixture over the noodles, followed by 1/3 of the ricotta mixture, and sprinkle 1/3 of the shredded Monterey Jack and Cheddar cheeses.
Repeat the layering process (noodles, poblano-corn mixture, ricotta mixture, and cheeses) two more times, ending with the cheese layer on top.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
6654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.3 g | 420% | |
| Saturated Fat | 184.9 g | 925% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 6526 mg | 284% | |
| Total Carbohydrate | 697.0 g | 253% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 72.2 g | ||
| Protein | 245.0 g | 490% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 4652 mg | 358% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4355 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
