Recipe Shout Out! Corn and Poblano Lasagna – Marcela Valladolid
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.
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.
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).
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!
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.
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!
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!