Print
Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce, Gluten Free
Roasted Corn Lasagna with Roasted Poblano & Jalapeno Sauce makes for a delicious new take on Mexican lasagna, that is naturally gluten-free.
Servings 6 -8
Calories 692kcal
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!
Nutrition
Calories: 692kcal | Carbohydrates: 56g | Protein: 32g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 126mg | Sodium: 961mg | Potassium: 670mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1645IU | Vitamin C: 38.1mg | Calcium: 793mg | Iron: 2.6mg