Corn and Poblano Lasagna (Creamy, Make-Ahead)
Try this corn and poblano lasagna as an alternative to your regular meaty lasagna. This is a very unique way to enjoy your favorite pasta dish.
Equipment
Large saucepan
Large pot (for boiling)
9x13 inch (23x33cm) baking dish
Tongs
sharp knife
Aluminium foil
Ingredients
- 9-12 sheets lasagna noodles - approximately 9 oz / 255g
- 6 medium poblano peppers
1 cup ground beef - pre-cooked, approximately 6 oz / 170g (also called minced beef)
2 cups cheddar cheese - shredded, 8 oz / 225g
2 cups corn kernels - fresh, frozen (thawed), or canned (drained), 10 oz / 285g
2 cups heavy cream - 480ml, also called thickened cream
½ cup yellow onion - diced, 75g — approximately 1 small onion
2 tablespoons garlic - minced, about 6 cloves
4 tablespoons butter - 2 oz / 55g
2 teaspoons dried thyme - or 2 tablespoons fresh thyme leaves
½ teaspoon dried sage - or 1 1/2 teaspoons fresh sage, minced
½ teaspoon dried rosemary - or 1 1/2 teaspoons fresh rosemary, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions
- In a large saucepan, melt butter and lightly sauté the onions and garlic. Add in beef, heavy cream, corn kernels, thyme, sage, rosemary, salt, and pepper. Let the sauce simmer on low heat for 10 minutes to blend the flavours and reduce slightly. Stir occasionally. Set aside.1 cup ground beef, 2 cups corn kernels, 2 cups heavy cream, 1/2 cup yellow onion, 2 tablespoons garlic, 4 tablespoons butter, 2 teaspoons dried thyme, 1/2 teaspoon dried sage, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Bring a large pot of water to a rolling boil. Add the whole poblano peppers and parboil for 3-4 minutes until slightly softened but still holding their shape. Remove with tongs and set aside to cool.6 medium poblano peppers
- Using the same boiling water, cook the lasagna noodles according to the package directions until al dente. Drain and lay flat on a lightly oiled sheet pan or clean surface to prevent sticking.9-12 sheets lasagna noodles
- While your noodles cook, cut the cooled poblano peppers lengthwise to form three strips per pepper. Set aside.6 medium poblano peppers
- Grease a 9x13 inch (23x33cm) baking dish with butter or non-stick spray.
- To layer the lasagna, start with a thin layer of cream sauce on the bottom of the dish, then add a layer of noodles followed by a layer of poblano strips (4-5 pieces per layer — they won't fully cover the noodles, and that's fine). Spoon about 1/4 of the remaining corn cream sauce over the peppers and sprinkle with about 1/2 cup (55g) of shredded cheddar. Repeat layering until all ingredients are used, finishing with a layer of noodles and sauce.9-12 sheets lasagna noodles, 6 medium poblano peppers, 1 cup ground beef, 2 cups cheddar cheese, 2 cups corn kernels, 2 cups heavy cream
- Cover tightly with aluminium foil and bake at 350°F / 175°C (180°C fan-forced) for 35 minutes. Remove the foil, sprinkle the top generously with the remaining shredded cheddar, and return to the oven uncovered for 10 minutes or until the cheese is melted and bubbling.2 cups cheddar cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave at medium power in 90-second intervals to prevent the cream sauce from breaking.
Make-Ahead: Assemble fully (sauce, layers, cheese), cover tightly with foil, and refrigerate for up to 24 hours. Bake straight from the fridge — add 10 minutes to the covered bake time.
Freezing: Assemble but do not bake. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking — do not bake from frozen or the centre will not heat through evenly.
Substitutions: Swap cheddar for Monterey Jack or pepper jack for a spicier kick. Use frozen corn kernels (thawed and drained) if fresh corn is out of season. Replace ground beef with cooked shredded chicken or omit the meat entirely for a vegetarian version.
Pro Tip: Simmer the cream sauce for the full 10 minutes rather than the minimum 5 — the extra reduction gives you a sauce that holds its shape between layers instead of running when sliced.
Nutrition
Serving: 1servingCalories: 817kcalCarbohydrates: 50gProtein: 26gFat: 58gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 175mgSodium: 570mgPotassium: 621mgFiber: 5gSugar: 9gVitamin A: 2256IUVitamin C: 99mgCalcium: 365mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
