Corn and pepper lasagna

Corn and Pepper Lasagna


Adapted from a Recipe by Marcela Valladolid



  4 tablespoons 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 large Pablano pepper

  1 red pepper

  1 green pepper

  1 med. onion thinly sliced white onion

  1 small zucchini, thinly sliced lengthwise

  1 small yellow squash

  About 12 no-boil lasagna sheets

  2 cups shredded four blend Mexican cheeses

  Extra shredded mozzarella for the top (optional)



 Char the Pablano, red and green peppers, place in a paper bag and let steam for 15 minutes, peel, seed and slice about 1 inch length wise.

 You can prepare the cream and corn ahead and refrigerate until ready to assemble. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and sauté for 1 minute. Mix in the corn and sauté 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 sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and yellow squash 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 squash mixture, the roasted peppers and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

 Bake at 350deg.until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Add extra cheese if using. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.


Note: To cut down on fat use half and half instead of heavy cream and use low fat cheese. Add cooked ground beef for meat lasagna and you could add Mexican style seasoning to kick it up a little. Next time I will not sauté the zucchini and squash for a more even layering.