MARCELA'S CORN & POBLANO LASAGNA

Marcela's Corn & Poblano Lasagna image

Provided by Teresa Jacobson

Time 1h55m

Number Of Ingredients 11

4 Tbsp butter, divided
3 clove minced garlic, divided
2 c corn kernals, frozen & thawed
2 c half and half
1/2 tsp dried thyme
1/2 c thinly sliced sweet onion
4 poblanos, charred, peeled, stemmed, seeded & cut into 1" strips
1 lb cooked & shredded chicken
6 7 x 3 inch no-boil lasagna sheets
2 c low moisture mozzarella, shredded
salt & pepper, to taste

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.