Yesterday, I pulled the last of my pepper plants, these being poblanos. For storage, I char and skin them, before putting them in the freezer in little bags. But I decided to use some to make this lasagne.
This recipe is adapted from a recipe in the Food Network Magazine. I find it to be a good way to use produce I have frozen over the summer.
Zucchini is one of my favorite vegetables, and I freeze it in 3 ways, grated, not blanched, and blanched, chunks and planks. For this recipe and other baked pasta dishes, I use planks.
Corn, Zucchini and Poblano Lasagne
- 2 Tbsp. butter
- 1/2 onion, chopped
- 1 cup corn kernels, divided
- 2 cloves garlic, grated
- 1 tsp. oregano
- 1 cup half and half
- 1 large zucchini, cut into planks (blanched if not working with previously frozen)
- 2 poblanos, seeds removed, charred and skinned
- 9 no-boil lasagne noodles
- 8 ounces mozzarella, grated
Sweat the onion in the butter until soft, about 20 minutes. Add 1/2 cup corn and garlic. Cook for around 5 minutes.
Add the oregano, and the half and half . Allow flavors to meld for about 5 minutes. Season with salt and pepper. Allow to cool slightly, then puree in blender. Add the remaining corn kernels. That completes the sauce.
In a greased 8 x 8 pan, layer sauce, noodles, poblano, zucchini and cheese, twice.
Finish with a final layer of noodles, sauce and cheese.
Bake in a 350 degree oven for 30 minutes.