Corn and Poblano Lasagna

A few weeks ago, I stumbled across Marcela Valladoilid preparing this recipe on the Food Network.  It was one of those times where I print out the recipe while the show is still airing.  Finally had time to make this tonight.  This will definitely be on the rotation.

First of all you need to char 4 Poblano chilies.  So on to the grill they went.

When they are all charred, remove from the grill and place in a plastic bag for about 10 minutes.  Then peel off the charred bits, stem, seed and slice lengthwise into 1 inch strips.

Now on to the rest of the recipe:

4 T. unsalted butter, divided

3 cloves garlic, minced, divided

2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

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.