Recipe Shout Out! Corn and Poblano Lasagna – Marcela Valladolid

Corn and Poblano Lasagna

I must start by saying that this is a delicious twist on lasagna – and a vegetarian option that will satisfy any kind of diner!  It’s scrumptious.  However, I found a few issues with the recipe itself which I’d like to expand upon here.

You can find the recipe here:  https://www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-recipe-1924488

There is a key ingredient:  4 poblano chiles, charred, peeled, stemmed seeded and cut into 1-inch strips.  This is not an insignificant step in the process and it takes time to do and has a few sub-steps.

Directions

Charring peppers:

Pre-heat your oven to 425.  Arrange poblanos on a baking sheet and slather with enough olive oil to cover.  Roast for 20 minutes, stopping to check and turn.  Roast for another 20 minutes.  Peppers should be sufficiently charred.  Allow to cool slightly (about 10 minutes).

Pre-roasted poblano peppers

When they’re cool enough to handle, cut off the tops (where the stem is) and slice along the side – exposing the seeds.  Scrape out completely and cut into strips. Note – I didn’t bother to remove the skin and they were just fine!

Roasted Poblano Peppers

Prepping the Zucchini:

The recipe calls for slicing a large zucchini lengthwise.  I used a mandolin for this and it was quite simple.  Be sure to use a large enough skillet to cook the zucchini along with the onions and poblano strips.  I found it a little problematic in a smaller vessel.

Lasagna Noodles:

Here’s the best tip of all!  Don’t buy “No Boil” noodles.  They are way more expensive than other “regular” lasagna noodles.  That’s all marketing.  If you have enough sauce in the bottom of your pan, add sauce between layers and cover tightly with foil when you bake, your noodles will be tender and hold their shape when you cut into it.  This tip goes for ALL types of lasagna!  Your first cut piece (which is usually a mess) will be as precise as your last!

Enjoy!

Subscribe to Blog via Email

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

Leave a Reply

Your email address will not be published.

You'll Also Love

View All Recipes
deep pizza on a wire rack

Recipe Shout Out: Deep Dish Pizza Hack

America’s Test Kitchen is a staple in our house.  All of their recipes are tried (and tried…and tried!) and true! …

View Recipe »
two white bowls of chicken sauce piquant on a brown table

Recipe Shout Out: Chicken Sauce Piquant

I love developing new recipes and I often take inspiration from existing ones – then switching them up to either…

View Recipe »
white plate with a piece of lemon tart and lemon wedge

Recipe Shout Out: Shortbread Lemon Tart

It probably should come as no surprise that I do love to cook.  I like to experiment – often in…

View Recipe »
Pecan Slab Pie

Recipe Shout Out! Lemon Pecan Slab Pie by Trisha Yearwood

My daughter asked me to make Pecan Pie for Thanksgiving.  I’ve got to be honest, I’m not a great pecan…

View Recipe »