Corn and Poblano Lasagna Recipe

This Corn and Poblano Lasagna is a real show stopper, perfect for a vegetarian feast or a unique Mexican-inspired dinner. It isn’t usually made with a sweet corn purée instead of a tomato-based sauce, but we’ve blended corn and heavy cream to create a rich, velvety “béchamel” that soaks into the noodles. To make the filling extra zesty, you can stir a handful of chopped cilantro or a squeeze of lime into the vegetable mixture before layering. Not traditional, maybe, but very delicious.

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Corn and Poblano Lasagna Recipe Ingredients

• The Peppers:
  • 4 poblano chile peppers
• The Corn Cream Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels (thawed)
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon salt (plus pepper to taste)
• The Veggie Filling:
  • 2 tablespoons unsalted butter
  • 1/2 cup thinly sliced white onion
  • 1 clove garlic, minced
  • 1 large zucchini, thinly sliced lengthwise
• The Assembly:
  • 12 (7-by-3-inch) no-boil lasagna sheets
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Kosher salt and freshly ground pepper

How To Make Corn and Poblano Lasagna Recipe

1. Roast the poblanos: Preheat the broiler. Halve the poblanos lengthwise, removing stems and seeds. Place them cut-side down on a baking sheet and broil for about 5 minutes until the skin is blistered and browned. Transfer them immediately to a bowl and cover with a plate for 5 minutes to steam. Peel off the skins, then slice the peppers into 1-inch strips.
2. Make the corn sauce: Melt 2 tablespoons of butter in a saucepan over medium heat. Sauté 2 minced garlic cloves for 1 minute. Add the corn and sauté for 5 minutes. Stir in the heavy cream and fresh thyme. Reduce heat to medium-low and simmer for 5 minutes. Let it cool slightly, then transfer to a blender and puree until completely smooth. Season with salt and pepper.
3. Sauté the filling: Preheat the oven to 350°F (175°C). Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Sauté the onion for 5 minutes until translucent. Add the remaining minced garlic clove and cook for 1 minute. Stir in the sliced zucchini and the prepared poblano strips. Cook for 5 minutes to soften the veg. Season with salt and pepper.
4. Assemble the layers: In an 8×11-inch baking dish, spread one-quarter of the corn cream mixture on the bottom. Top with 3 lasagna sheets. Layer on one-quarter of the vegetable mixture (zucchini/poblano) and one-quarter of the shredded cheese.
5. Repeat: Repeat the layering (sauce, noodles, veggies, cheese) 3 more times.
6. Bake: Cover the dish tightly with aluminum foil. Bake for 50 minutes, or until the pasta is tender (the corn cream will be absorbed).
7. Broil and serve: Turn on the broiler. Remove the foil and broil the lasagna for 8 to 10 minutes until the cheese is golden brown and bubbly. Let it stand for 15 minutes to set before slicing.

Recipe Tips

• The Steam Step: Don’t skip covering the hot roasted peppers with a plate. This traps the steam, which separates the tough outer skin from the flesh, allowing it to slip right off. Without this, peeling is a nightmare.
• No-Boil Noodles: Since this recipe uses no-boil noodles, the moisture balance is critical. The liquid in the heavy cream and corn puree hydrates the pasta. Ensure the noodles are fully covered by the sauce so they don’t have crunchy edges.
• Oaxaca Cheese: If you can find Oaxaca cheese (a Mexican string cheese), use it! It melts much better than mozzarella and has a buttery, salty flavor profile that complements the corn perfectly.
• Corn Season: If fresh corn is in season, cut it off the cob for the puree. The “milk” from the fresh cob adds an incredible sweetness that frozen corn can’t quite match.

What To Serve With Corn and Poblano Lasagna Recipe

This Corn and Poblano Lasagna Recipe is rich, creamy, and sweet, so it needs acidity and crunch on the side. A Radish and Cucumber Salad with a lime-cumin vinaigrette provides a refreshing snap that cuts through the heavy cream sauce. For a protein add-on, Grilled Chicken Breast or Carne Asada pairs beautifully with the poblano flavors. To drink, a crisp Mexican Lager with a lime wedge or a glass of mineral-heavy white wine balances the meal perfectly.

How To Store Corn and Poblano Lasagna Recipe

• Refrigerate: Store leftovers covered in the fridge for up to 3 days. The pasta will continue to absorb the sauce, so it may be firmer the next day.
• Reheat: Cover with foil and reheat in a 350°F oven for 15-20 minutes.
• Freeze: You can freeze baked portions wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before reheating.

Corn and Poblano Lasagna Recipe Nutrition Facts

• Calories: 620 kcal
• Fat: 42g
• Carbohydrates: 45g
• Protein: 18g

Nutrition information is estimated per serving.

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