Roasted Poblano Pepper Lasagna


Chef Jacob Madosik cooks his delicious Roasted Poblano Pepper Lasagna. Here is his recipe:

Roasted Poblano Pepper Lasagna

  • 2 Poblano Peppers
  • 4 Tablespoons Butter
  • 2 Garlic Cloves
  • 2 Cups Corn(1 Can; drained)
  • 1 Cup Heavy Cream
  • 1 teaspoon Thyme
  • 1/2 Onion Chopped
  • 1 Zucchini Sliced
  • 1 Jalapeno
  • 2 Cups Mozzarella Cheese (Or you can substitute Oaxaca Cheese)
  • 1/2 Cup Parmesan Cheese
  • About 12 No Boil Lasagna Noodles or 1/2 Box

Preheat broiler and place poblano peppers with Jalapeno on sheet pan or in cast iron skillet and broil for about 5 min each side. Once the peppers have started to char remove from oven and place towel over pan to let them steam themselves and cool. Meanwhile preheat oven to 350 degrees. Once peppers have cooled peel charred skin off, remove stems and seeds and slice into strips; set aside. Take 2 tablespoons of butter and melt in small sauce pan over medium heat, once melted add garlic & corn. Saute corn and garlic for about 5 minutes then pour in heavy cream and add thyme. This should cook for another 5 minutes stirring about once. Either transfer mixture to blender or use hand blender to puree until mixture is smooth and combined; set aside. In another pan melt remaining 2 tablespoons of butter and add onion, peppers, zucchini and cook about 7 minutes until onions and zucchini start to soften, once finished set aside. Start assembling the lasagna by first pouring a part of the corn puree, then noodles, then poblano mixture finished off with cheese. Repeat this sequence until pan is full or you are out of ingredients. Place in preheated oven and cook about 50 minutes. Turn broiler back on and finish the lasagna under the broiler for about 2 minutes to create nice golden topping. Enjoy!