Mexican Lasagna

If you love lasagna and Mexican food like I do… you are going to LOVE this recipe. I watched Marcela Valladolid, on the Food Network, make this Corn and Poblano Lasagna… and let’s just say I was REEEEEEL excited to try it for myself. I did change the recipe just slightly by using a Mexican cream instead of heavy cream, and I changed the recipe name because I think Mexican Lasagna sounds better, and it’s my recipe now so I can call it whatever I want right? That’s the fun of cooking, you can change things up including the name. But, I do always give credit to the person, or place, where I find the original recipe so it’s all good… 🙂 I also actually measured the ingredients exactly because I like to do that the first time then I add/change measurements to my taste from then on…


4 tablespoons unsalted butter

3 cloves garlic

2 cups fresh corn kernels or frozen and thawed

2 cups heavy cream (I used Mexican cream because I love it)

1 teaspoon fresh thyme

Salt and freshly ground black pepper to taste

1/2 cup thinly sliced white onion

4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1 inch strips

1 large zucchini, thinly sliced lengthwise

7-by-3-inch no-boil lasagna sheets (as many as you need depending on how much you are making)

2 cups shredded, or crumbled, Oaxaca, Queso Fresco, or mozzarella cheese (use the Queso Fresco if at all possible because it is soooooooo much better)

Now, here are the steps to make this party in your mouth recipe…

If you have a gas stove put the four poblano chiles right on the fire and char them evenly on all sides. If you don’t have a gas stove you need to get one… no, just kidding, you can put the chiles in a heavy skillet with a little bit of oil and char them evenly on all sides.


When I say char, I mean don’t be afraid to see black because that is what gives them the smokey flavor you want.


When the chiles are well charred, place them in a large ziplock bag, seal it, and set it aside to let them sweat until they are cool enough to handle. This makes it easer to peel the skins off after they cool.


Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and sauté for 5 minutes.


Add the cream


Add thyme, salt and pepper to the corn and cream mixture and cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly.


In the meantime, thinly slice the zucchini lengthwise.


Take the poblano chiles out of the ziplock bag and use a paper towel to easily peel off all the skin you can.


Cut the top off the chiles, split them open and take out the seeds, then cut them into about 1 inch strips.


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 remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for about 5 minutes for the flavors to incorporate. Season with salt and pepper to taste. Turn off the heat.


By now the cream and corn mixture will be cool enough to pour it into a blender and blend until smooth. Spray a 8-by-11-inch baking dish with cooking spray.


Open the oven ready (no boil) lasagna noodles.


Grate or crumble the Queso Fresco cheese.


Begin layering the lasagna by starting with some of the cream mixture in the bottom of the baking dish, then add a layer of oven ready lasagna noodles, then add zucchini and poblano chiles, and top with the Queso Fresco cheese.


Continue layering the cream mixture, lasagna noodles, poblano chiles, zucchini, and Quesco Fresco ending with cheese on top.


Cover with foil and Bake in 350 degree oven about 30-45 minutes checking to ensure the internal temp is hot or about 160 degrees, then uncover and place under broiler watching carefully for the top to brown nicely but not burn…


Serve with some warm, charred flour tortillas, and you will be doing the happy dance after the first bite… 🙂


Enjoy, and have a fun-filled weekend!

Stay Tuned

6 Comments (+add yours?)

  1. gotham girl
    Feb 08, 2014 @ 01:46:38

    Oh my…this sounds fabulous!!!! I’m coming to your house! xoxoxo MORE!


  2. katsbynp
    Feb 08, 2014 @ 19:04:46

    That looks delicious..I will definitely have to try this recipe. This would make a great Sunday dinner when all my family is here. Thanks for sharing


    • beyondcinderella
      Feb 08, 2014 @ 21:06:26

      Thanks Kathy, My family loves it. The poblano chiles are usually mild, but sometimes they do give off a little heat, but not like jalapeno’s. Just have to make sure you get the seeds out.


  3. ellen kaufman
    Feb 08, 2014 @ 20:05:07

    Looks delicious and will have to try this….. Thanks

    Ellen Kaufman


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