Corn And Poblano Lasagna 2 Recipes

Steps:

• 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(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.
• 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.

Steps:

• 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.

Steps:

• 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.