Poblano Lasagna's guest appearances

Poblano Lasagna

Virginia Talk Radio Network

Kamala Harris

Michelle Obama

Mike Lewis

Jill Schlesinger

Tim Kaine

Lawrence Welk

Mike Miller

Bob Davis

Chris Young

Carl Reiner

Jens Soering

Ryan Newman

James Davis

Hugh Freeze

Serena Williams

OwlTail

Corn and Poblano Lasagna (This is a delicious take a vege lasagna.  The corn sauce make a beautiful sauce that makes this lasagna decadent!  Ingredients4 tablespoons unsalted butter, divided3 cloves garlic, minced, divided2 cups fresh corn kernels (from about 2 ears), or frozen and thawed2 cups half and half (May use fat free if you prefer)1 teaspoon fresh thymeSalt and freshly ground black pepper1/2 cup thinly sliced white onion1 large zucchini, thinly sliced lengthwise4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips12 (7 by 3-inch) no-boil lasagna sheets2 cups shredded mozzarellaDirections    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.

Corn and Poblano Lasagna (This is a delicious take a vege lasagna. The corn sauce make a beautiful sauce that makes this lasagna decadent! Ingredients 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 half and half (May use fat free if you prefer) 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 mozzarella Directions 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.

Janet's Five And Dine Corn And Poblano Lasagna (4-28-21)