Hey Orchid - we tried the Corn and Poblano Lasagne - it was really good!

L

lisainla

Well-known member
I did make a few changes to the original recipe -

- cut the zucchini in thin rounds and then into sixths to match my mushy poblanos, instead of lengthwise strips, which seemed mismatch to what I had to work with.

- only did three layers of noodles and two layers of filling, vs the four layers of filling and five of noodles as instructed. We like more filling to noodle ratio than usual, I also do "regular" lasagne the same way.

- subbed the white parts of green onions for the regular onions because that's all I had.

I wasn't sure how this would go over - I asked my DH to read the recipe and see if he thought he would like it, and he commented as he handed it back to me that he is not a fan of creamed corn. Ultimately, he loved it and had two helpings. smileys/smile.gif

While prepping it, I kept scooping out spoonfuls of the blended corn mixture into a small bowl for "tasting" - this part would be a great soup base!

We both agreed that the next time I make it, I will try subbing corn tortillas for the lasagne noodles - while the original recipe is delicious as is, we think we would love it even more with this change. For some reason, the poblano and corn combo seems to demand corn tortillas vs pasta. I might also had a dash of cumin to the corn layer, and see how that works.

One more note - I definitely preferred the dish after the initial baking - as I suspected, it didn't stand up well to re-warming because of the creamy sauce.

Thanks for reminding me of this recipe that has been in my "to-try" pile for too long.

http://eat.at/swap/forum1/228959_Again_I_am_going_to_attempt_to_get_someone_to_make_this_Corn_and_Poblano_Lasa

 
Glad you tried it Lisa. My favorite part is the corn puree without

a doubt besides anything poblano and cumin would be a good thing. I don't have any problem reheating it however but I do it very gently. I wrap it in non stick tin foil and cook it just until it's heated through. I freeze it in portions and then reheat and haven't had trouble. What did you serve it with? Thanks for letting me know.

 
I served it with grilled pork chops and green salad, but I ended up skipping my chop and just

eating the lasagne. I had the leftovers last night by themselves as well.

 
In addition to my earlier post, I want to share that we thought the dish was better the second and

third days. It held up fine. I agree with Lisa about using corn tortillas. It might be a fun change. Definetly, a dish that can be worked to suit individual tastes.

 
I'm thinking of trying this with mexican hominy instead of corn. Plus Lisa's suggestions too.

I'm wondering if there's a way to sub part of the heavy cream with bechamel? If I could lighten this up, it would be better received around our house.

I'll let you know.

Michael

 
Now you have me goin'. I'm wondering if there is a way to make this...

...without the tortillas or noodles and simply layer peeled, seeded and flattened chiles in their place?

I have some left over carnitas in the freezer too.

I'm thinking it would be delicious with the cream/bechamel sauce.

Hmmmmm....

Michael

 
I was considering using thinly sliced zucchini in place of the noodles..

I like your hominy idea as well.

I also thought about transforming them into enchiladas, with the cheese/pepper/zucchini mixture as the filling.

I'm not sure if the bechemel would end up being lighter than the cream, but I'll bet it would taste divine!

 
I went back and read additional poss at the previous discussion of this above - I wish

I had seen the tips about soaking the no-boil noodles. I think that might have been part of my issue, they didn't cook up as soft as I would have liked.

When I use them with Italian lasagne, I make the sauce a little bit thinner to soak into the noodles as they cook.

 
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