Prepare to embark on a culinary adventure that will transform your dinner table into a Mexican-inspired fiesta! This Roasted Corn Lasagna with Roasted Poblano Jalapeño Sauce is not just another pasta dish – it's a symphony of smoky, sweet, and spicy flavors that will make your taste buds dance with excitement. Imagine layers of perfectly roasted corn, charred peppers, and creamy cheese melding together in a mouthwatering masterpiece that elevates traditional lasagna to an entirely new level of deliciousness.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups corn, roasted
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 poblano pepper, roasted and chopped
- 1 jalapeno pepper, roasted and chopped
- 2 cups tomato sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Spread corn kernels on a baking sheet and roast for 15-20 minutes, stirring occasionally, until lightly charred and golden brown.
- While corn is roasting, place poblano and jalapeño peppers directly on stovetop burners or under broiler, turning occasionally until skin is completely blackened and blistered.
- Transfer roasted peppers to a sealed plastic bag and let steam for 10 minutes. Once cool enough to handle, peel off charred skin, remove seeds, and chop finely.
- Cook lasagna noodles in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine roasted corn, chopped roasted peppers, ricotta cheese, salt, and pepper. Mix thoroughly.
- In a separate bowl, prepare the tomato sauce by mixing roasted pepper pieces into the sauce and seasoning with additional salt and pepper to taste.
- Grease a 9x13 inch baking dish. Spread a thin layer of tomato sauce on the bottom.
- Layer lasagna noodles, corn-ricotta mixture, tomato sauce, and sprinkle mozzarella cheese. Repeat layering 2-3 times.
- Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 30 minutes.
- Remove foil and bake an additional 15 minutes until cheese is golden and bubbly.
- Let lasagna rest for 10-15 minutes before serving to allow layers to set. Garnish with fresh herbs if desired.
Tips
- Roasting is Key: Take your time roasting the corn and peppers. The extra char and caramelization develop deep, complex flavors that are crucial to this dish's success.
- Pepper Prep Hack: When roasting poblano and jalapeño peppers, use tongs to turn them on an open flame or under the broiler. The steaming technique in a sealed bag helps easily remove the charred skin.
- Cheese Selection: Use fresh, high-quality ricotta and mozzarella for the best texture and flavor. If possible, grate your own mozzarella for maximum melting potential.
- Layer Strategically: Ensure even distribution of ingredients in each layer for a consistent bite every time.
- Resting Time Matters: Allow the lasagna to rest after baking. This helps the layers set and makes serving much easier.
- Spice Control: Adjust the number of jalapeños based on your heat tolerance. Remove seeds for less heat, or add more for extra kick.
- Make-Ahead Friendly: This lasagna can be assembled in advance and refrigerated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 206kcal
Carbohydrates: 25g
Protein: 13g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 28mg
