Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce makes for a delicious new take on Mexican lasagna, that is naturally gluten-free.

Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce, Gluten Free

As I have mentioned before, I love taking some of our favorite dishes and adding a little of my own flare. Today, I took my favorite Italian dish, lasagna, and my favorite Mexican sauce, my homemade Roasted Poblano and Jalapeno sauce, and combined them for this amazing meal. Instead of noodles, I used corn tortillas.  The entire dish is vegetarian, although some shredded chicken would be a terrific addition and something I will do in the future. I replaced the noodles with corn tortillas, an added bonus.

I love corn, and it lets the cheese and the sauce stand out. Roasted corn and ricotta cheese worked well together, especially with a blend of cotija and sharp white cheddar as the filling. It was creamy and present but not overpowering, letting the sauce be the star. And what a star! The sauce has a kick, but the spiciness is subtle, and the after taste leaves a fantastic melody of flavors.

Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce

My favorite part of this “lasagna” is that is doesn’t weigh you down. Creamy and light, flavorful and delicious, this is a great meal for any occasion. Top with pico, avocado and a squeeze of lime and you have rounded it out for a complete taste of awesomeness. This will be added to our monthly rotation!
Enjoy! XOXO San

How do you make Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce?

Roasted Corn
  • Preheat grill to about 400 degrees.

  • Bring a large pot of water to a boil, add a pinch a salt. Add corn and let them boil for 3 minutes. Remove from water and dry the ears of corn off.

  • Transfer corn to the grill, until they are slightly charred on each side and the kernels are tender, or about 10-14 minutes.

  • Once cool to the touch, cut the kernels off and place in a medium bowl. Set aside.

Roasted Poblano and Jalapeno Sauce

  • Preheat broiler to high.

  • With the oven door ajar to allow steam to escape, broil the poblano and jalapenos until charred all over, I turn every few minutes. Place peppers in a bowl, cover with plastic wrap and let cool. Peel, seed, and roughly chop.

  • Melt butter in a large, skillet over medium-high heat. Add onions, garlic, and cumin, and season with salt and pepper. Cook until onions are translucent, 8-10 minutes.

  • Add chopped poblano and jalapenos, then whisk in flour and cook for 1-2 minutes. Add stock and let thicken.

  • Transfer to a food processor, add cilantro and puree. Transfer back to skillet or pot, add cream and let thicken.

Lasagna
  • Preheat oven to 350 degrees.

  • Make filling by adding ricotta cheese, Cotija cheese, and sharp cheddar cheese to the bowl of roasted corn, season with salt and pepper if you desire. Set aside.

  • Place a heaping half cup of sauce on the bottom of the pan. Add 5 corn tortillas on top, 2 side by side and 1 cut in half set next to each other to cover the bottom of the pan. Add half of the cheese and corn mix on the tortillas. Repeat the process, ending with corn tortillas topped with the leftover sauce. Sprinkle with 1/2 cup of white cheddar and 1/4 of Cotija.

  • Cover pan with foil and bake at 350 degrees for 25 minutes, remove foil and cook for another 5-7 minutes, until golden and bubbly.

Optional Pico Topping
  • In a small bowl mix together tomatoes, cilantro, onion, 1 jalapeno. Season with salt and squeeze 1/2 lime over it. Set aside in the fridge until ready to serve.

  • Serve with topping on the side, and enjoy!

Don’t forget to pin this Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce recipe to your favorite Pinterest board to save for later!

 

Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce, Gluten Free

Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 6 -8
Calories: 692 kcal
Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce makes for a delicious new take on Mexican lasagna, that is naturally gluten-free.
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Ingredients
 

  • 1 large poblano peppers
  • 3 jalapeno peppers
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 3 garlic cloves chopped or grated
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 handful cilantro chopped
  • 1 cup half and half
  • 4 ears corn
  • 15 corn tortillas
  • 1 3/4 cup low-fat ricotta cheese
  • 2 cups sharp white cheddar cheese
  • 1 3/4 cup Cotija cheese
  • salt and pepper to taste

Pico Ingredients

  • 1 jalapeno seeded and diced
  • 1 large tomato chopped
  • ¼ cup cilantro chopped
  • dash garlic powder
  • ½ lime

Instructions
 

Roasted Corn

  • Preheat grill to about 400 degrees.
  • Bring a large pot of water to a boil, add a pinch a salt. Add corn and let them boil for 3 minutes. Remove from water and dry the ears of corn off.
  • Transfer corn to the grill, until they are slightly charred on each side and the kernels are tender, or about 10-14 minutes.
  • Once cool to the touch, cut the kernels off and place in a medium bowl. Set aside.

Roasted Poblano and Jalapeno Sauce

  • Preheat broiler to high.
  • With the oven door ajar to allow steam to escape, broil the poblano and jalapenos until charred all over, I turn every few minutes. Place peppers in a bowl, cover with plastic wrap and let cool. Peel, seed, and roughly chop.
  • Melt butter in a large, skillet over medium-high heat. Add onions, garlic, and cumin, and season with salt and pepper. Cook until onions are translucent, 8-10 minutes.
  • Add chopped poblano and jalapenos, then whisk in flour and cook for 1-2 minutes. Add stock and let thicken.
  • Transfer to a food processor, add cilantro and puree. Transfer back to skillet or pot, add cream and let thicken.

Lasagna

  • Preheat oven to 350 degrees.
  • Make filling by adding ricotta cheese, Cotija cheese, and sharp cheddar cheese to the bowl of roasted corn, season with salt and pepper if you desire. Set aside.
  • Place a heaping half cup of sauce on the bottom of the pan. Add 5 corn tortillas on top, 2 side by side and 1 cut in half set next to each other to cover the bottom of the pan. Add half of the cheese and corn mix on the tortillas. Repeat the process, ending with corn tortillas topped with the leftover sauce. Sprinkle with 1/2 cup of white cheddar and 1/4 of Cotija.
  • Cover pan with foil and bake at 350 degrees for 25 minutes, remove foil and cook for another 5-7 minutes, until golden and bubbly.

Optional Pico Topping

  • In a small bowl mix together tomatoes, cilantro, onion, 1 jalapeno. Season with salt and squeeze 1/2 lime over it. Set aside in the fridge until ready to serve.
  • Serve with topping on the side, and enjoy!
Calories: 692kcalCarbohydrates: 56gProtein: 32gFat: 39gSaturated Fat: 23gCholesterol: 126mgSodium: 961mgPotassium: 670mgFiber: 6gSugar: 9gVitamin A: 1645IUVitamin C: 38.1mgCalcium: 793mgIron: 2.6mg
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Kids review: The pico is a little spicy, so remove the jalapenos if you are serving to the kids or have a side of pico that you made just for them. Our kids love pico! This meal we served with homemade pinto beans and corn tortillas with cheese for the kids. As the sauce has a bit of a kick and we knew it would not bode well with our 4 youngest. Our oldest, Aiden, 10 years loved it. But after a few bites he went to the beans and cheese.

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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64 Comments

  10. I love the sound of this dish. My nephew is coming to visit in a month and this would be perfect for then since he is a vegetarian. Thanks so much

    Reply

  14. Oh yummers, what a unique recipe! I am totally in need of this right now. Looks like the ultimate spruced up comfort food! I love the awesome flavors you brought together, sounds like a perfect marriage! YUM!

    Reply

  15. Mmmm mmmm! I am so happy to find this delicious-looking gluten-free recipe. I’ve already pinned it and can’t wait to try it.

    Reply

  22. My 11 year old daughter has taken and interest in spicier and more flavorful foods, including hot sauce! We’re definitely able to enjoy different foods with her now. She would love this.

    Reply

  35. That’s the magic in your dishes, your personal touch. I’m adding this recipe to my list, we’ll be fasting the week before Easter and this is a perfect dish for that.

    Reply
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  46. Sandi, this is great. You have me craving this recipe. I’m all for anything Mexican food related. This is a winner. Thanks for sharing it at the Let’s Get Real Friday Link Party.

    Reply

  47. This is my kind of flavor in a casserole and I can’t wait to try it! Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen

    Reply
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