CORN, POBLANO, & ZUCCHINI LASAGNE

 

Did I tell you that I just love summer?

Only over and over again? 

I can’t help it.  Billy is pretty much off of work in the summer, so when he’s not on the course we hang and have all kinds of summer fun.  It’s also the time of year that we go to visit family, so I look forward to that.  It’s also when my favorite fruits and veggies are fresh and lovely and wonderful. 

Corn Poblano and Zucchini Lasagne is a tasty way to use fresh and lovely and wonderful summer veggies! 

I’ve made this lasagne a few times and come up with a recipe that I love.

First thing you should know is that I don’t boil the lasagna noodles. I use regular noodles, not the no boil noodles. The no boil noodles are too thin and don’t have much tooth to them when they’re cooked. By using extra sauce, and cooking the lasagne covered by foil the uncooked regular noodles will cook up perfectly!

Second, I’ve added a step to making the béchamel sauce. I pureed some of the corn with milk in a blender. For my taste, a béchamel made with all milk is too rich for this particular lasagne (I like béchamel sauce in other lasagnes) the pureed corn helps to make the sauce less rich.

Lastly, this is pretty darn healthy. I used skim milk in my béchamel (use whatever milk you like), and just a little cheese is used compared to most lasagnes, and it’s chocked full of fresh veggies!

If you really like to have meat in your lasagne, I included directions for adding ground chicken.

I hope that you are enjoying all the freshness, and loveliness, and wonderfulness of the summer!

Here’s what you do.

Start by cutting the corn off the cob.
You may use frozen corn as well, but in season, fresh corn is best!
A rolled up clean kitchen towel helps to keep those little kernels from bouncing all over the kitchen floor.

Add 2 cups of the corn to a blender with a little chopped garlic and 2 cups of milk.

Give it a blitz until everything is nice a pureed.

 Cook the onions and peppers.  Because the peppers are sauteed, the skins do not have to be removed (I'm such a lazy daisy)!


Saute onions and poblano peppers with a pinch of salt & pepper in a little olive oil over medium-high heat.

Note that if you want to add ground chicken, you would begin browning the chicken first in the skillet, then add the onions & peppers.


When the onions are translucent add some Mexican oregano and the remaining corn; cook this for just a couple of minutes (it will cook further in the oven so careful not to over cook it now).

Meanwhile, make a Bechamel.



Start by making a roux.  In a 3 quart sauce pan melt a little butter and then add some flour, cook while whisking over medium heat for a couple of minutes to cook out the raw flour flavor.



I just strained the corn/ milk mixture directly into the roux and discarded the solids.  Whisk the milk into the roux and cook while whisking until the mixture comes to a low boil and is slightly thickened.

Add a little salt & pepper as well as a couple of pinches of freshly grated nutmeg.

Also whisk in 1/2  cup of Pecorino Romano Cheese.

 Now let's assemble the lasagne!

Ladle enough of the bechamel to cover the bottom of an 11 X 8 x 2 inch pan.

Place a single layer of uncooked lasagne noodles (not the no boil noodles) in the bottom of the pan.

Lay a single layer of zucchini slices, season the zucchini with a sprinkle of salt and pepper, then ladle some of the bechamel over that.

Place another layer of noodles, half of the corn mixture, and some more of the bechamel.

Repeat with another layer of noodles, then zucchini, salt & pepper, and bechamel.
Then the final layer of noodles, the remaining corn mixture, and the remaining bechamel.  Be sure the edges of the noodles have sauce on them, or they will be dry and hard and not at all pleasant.

Place the baking dish on a sheet pan, just in case the casserole boils over. 
Tent a piece of foil over the baking dish and cook in a pre-heated 375 degree oven for 45 minutes.

After the 45 minutes, remove the foil, sprinkle a cup of Monterey Jack cheese over the top, and return to the oven to bake for another 20 to 25 minutes.

Remove the lasage from the oven when the cheese is bubbly and the edges are golden.
Allow this to cool for about 10 minutes before cutting and serving.

CORN, POBLANO, & ZUCCHINI LASAGNE

Serves 6

4 ½         cups                    Corn, fresh or frozen (6 ears fresh corn)

2             cloves                  Garlic, chopped

2             cups                    Milk

4             Tbsp.                    Butter

6             Tbsp.                    All-purpose flour

                                         Salt and pepper

2             pinches                 Nutmeg, preferably freshly grated

1/2            cup                      Grated Pecorino Romano cheese

1             Tbsp.                     Olive oil

2                                         Poblano peppers, cut into thin strips (remove and discard the seeds)

½                                        Medium onion, small dice

1             tsp.                        Oregano, preferably Mexican

1             lb.                          Zucchini (2 medium) cut into strips

12                                        Lasagne noodles, not the no boil

1             cup                        Grated Monterey Jack cheese

 

1.       Pre heat oven to 375 degrees.

2.      First make the béchamel.  In the jar of a blender (or food processor) add 2 cups of the corn, garlic and milk.  Pulse until pureed.  Strain the liquid through a mesh strainer and discard the solids.

3.      In a 3 quart sauce pan over medium heat; make a roux by melting the butter and whisking in the flour, cook while whisking for about 2 minutes.  Slowly whisk the milk/corn mixture into the cooked roux.  When the béchamel  comes to a low boil and thickened slightly add ½ tsp. salt, ¼ tsp. pepper, nutmeg and the grated Pecorino Romano cheese.  Remove from the heat when done.

4.      Meanwhile; in a large skillet heat the olive oil over medium high heat.  Add the poblano peppers and onions with a pinch of salt & pepper.  When the onions are translucent add the oregano and the remaining corn to the skillet, sauté for just a couple of minutes.

5.      To assemble the lasagne; use about an 8 x 11 x 2 inch baking dish.  Spoon enough béchamel into the baking dish to coat the bottom of the dish.  Lay a single layer of uncooked lasagne noodles in the pan.  Lay half of the zucchini on the noodles in a single layer, pour about a ladle of the béchamel over that.  Lay another layer of noodles and top those evenly with half of the corn mixture, pour another ladle of béchamel.  Repeat with another layer or zucchini & béchamel and finally another layer of corn and the remaining béchamel.  Be sure the bechamel is completely covering the egdes of the noodles so that the noodles don't dry out.  Tent a large piece of foil over the lasagna.  Place the baking dish on a sheet pan, just in case the lasagne bubbles over the sides.  Cook in the hot oven for about 45 minutes. 

6.      After 45 minutes, remove the foil and sprinkle the grated Monterey jack cheese evenly over the top.  Return to the oven for another 20 to 25 minutes, until the cheese is melted and golden brown on the edges.

7.      Allow the cooked lasagne to cool for about 10 minutes before cutting and serving.

Variation:  Substitute 1 pound of ground chicken for 2 ears (about 1 cup) of the corn.  Brown the chicken in the skillet before adding the onions and poblano peppers.

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Mushroom Lasagne

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This recipe was shared at:

My Turn For Us- Freedom Fridays

MUSHROOM LASAGNE

So remember when I made Fresh Semolina Pasta?  

Well this is the reason why…Mushroom Lasagna!  If you’re going to make fresh pasta, lasagna is the easiest to make, cuz ya just roll it into thin sheets, and then cut it to fit the pan.  You don’t even have to boil the noodles.  If your not into making pasta, you can buy fresh pasta in most supermarkets now a days.

This lasagna is all about the pasta and the mushrooms. Mushroom Lasagna is not filled with meat or ricotta so it’s lighter than lasagna that you may be accustomed too, but it’s certainly full of flavor with all those mushrooms and herbs that’s for shizzle, dizzle!  I’m not sure where the whole "shizzle, dizzle" thing came from, but that just reinforces how not hip I am!  I hope that you won't hold it against me.

I serve this with a salad to serve 4 adults.  If you like you can pair Mushroom Lasagna with roast chicken, steak or lamb to serve 6.

Here's what you do.

Pre heat the oven to 375 degrees.

As a leek grows dirt tends to get trapped between the layer, so be sure and clean in between each layer.  You only need the white and light green part of the leek. 

Remove the stem from a shitake mushroom, it's fibrous and woody.

Add all the sliced mushrooms and leaks to a hot skillet with some olive oil.

When the mushrooms start to brown, add the garlic, thyme, rosemary, salt and pepper.  Cook for a couple more minutes just to cook the rawness out of the garlic.

Add some truffle oil if you have it, and remove the skillet from the heat.  Set to the side.

While the mushrooms are cooking, start on the bechamel.  Melt 1/4 cup of butter in a sauce pan, and then add 1/4 cup of flour.

Cook and stir for about 3 minutes, to cook the raw flour taste out.

Whisk in some milk.

Add the nutmeg, salt and pepper to taste.  Fresh grated nutmeg is always best.

To assemble the lasagna, start with spreading a little of the bechamel on the bottom of an 8 x 11 x 2 inch baking dish.  This will keep the pasta from sticking to the bottom.

Add the first sheet of pasta.  Notice that it doesn't fill the pan, so I pressed it up to one side.  Sprinkle about 3 tablespoons of mushrooms and 2 tablespoons of grated Parmesan cheese over the pasta.

Spoon about 1/4 cup of bechamel over that; it doesnt' have to be perfect.

Place the next sheet of pasta over to the other side of the dish and top with more of the filling.  Repeat this with all of the layers being sure to stagger them.

On the last layer, spread the remaining bechamel over the top, covering the pasta entirely.  This keeps the pasta from drying out in the oven.  Bake that in the hot oven for 15 minutes.

After 15 minutes pull the lasagne out of the oven and place the mozzarella over the top.  Return the pan to the oven.  I wanted the pasta and mushrooms to be the star, so I didn't use a lot of cheese; you may like to cover the top completely.  Also, you could use dried mozzarella if you prefer. 

After about 20 minutes the cheese should be melted and golden.  Let this rest for about 10 minutes before cutting.  This serves 4 as an entree with a salad.  Mushroom Lasagne also goes great with chicken, lamb, or steak.

MUSHROOM LASAGNE

Serves 4 to 6

2              Tbsp.       Olive oil

1              lb.           Mushrooms, sliced

¼             lb.           Shitake mushroom caps, sliced (discard the stems)

½             cup         Leeks, white and light green part only; sliced thin

2              cloves      Garlic

1              tsp.         Thyme, fresh or dried

1              tsp.         Rosemary, fresh or dried

                             Salt and pepper

1              Tbsp.       Truffle oil (optional)

¼             cup         Butter

¼             cup         Flour

2 ½           cups       Milk

1               pinch      Nutmeg

8              sheets     Fresh pasta, homemade or store bought

1               cup        Grated Parmesan cheese

8               oz.         Fresh mozzarella, sliced

  1.       Pre heat oven to 375 degrees.

  2.       Heat the olive oil in a large skillet over medium-high heat; add the mushrooms and leeks.  Cook stirring occasionally until the mushrooms have browned on one side.

  3.       Add the garlic, thyme, rosemary, salt and pepper to taste.  Cook for about 2 minutes, just to cook the rawness out of the garlic.  Stir in the truffle oil (optional), remove the skillet from the heat and set to the side.

  4.       Meanwhile; make the béchamel by melting the butter in a 3 quart sauce pan.  Stir in the flour and cook for about 3 minutes.

  5.       Whisk in the milk.  Add a pinch of nutmeg, salt and pepper to taste.  Cook until the béchamel coats the back of a spoon. Set to the side.

  6.       To assemble the lasagna you will need an 8 x 11 x 2 inch baking dish.  Fresh pasta doesn’t need to be cooked for lasagna.  One sheet of pasta will almost, but not quite fill the baking dish, since the pasta sheets will have an overlap; I like to put the filling on each sheet of pasta.

  7.       Start by spreading about ¼ cup of the béchamel on the bottom of the baking dish.  Lay a sheet of pasta on the bottom of the baking dish being sure it’s pressed up to one side of the dish, distribute about 3 tablespoons of the cooked mushrooms evenly over the pasta, then sprinkle 2 tablespoons of Parmesan cheese, and spoon about ¼ cup of béchamel over that.   

  8.       Add another sheet of pasta pressed up to the other side of the dish; the pasta should now fit the bottom of the dish, while there will be an overlap of pasta.  Continue layering the filling and pasta, being sure to stagger the layers evenly.  It may seem that there is not a lot of filling but because of all the layers there will be plenty of mushrooms in each bite.

  9.       For the last layer, pour the remaining béchamel over the top and spread it to cover all the pasta.  Do not put the mozzarella on yet.

  10.   Bake the lasagna for 15 minutes, and then remove the dish from the oven.  Finally lay the mozzarella over the top of the lasagna and return the dish to the oven to bake for another 20 minutes, until the cheese has bubbled and is slightly golden.

  11.   Allow to cool for at least 10 minutes before slicing.

Note * This is not a super cheesy lasagna, if you want more cheese go ahead and add more.  You may also substitute dry mozzarella for the fresh.

**You may use dry lasagna noodles for the fresh; just cook them first according to the package directions.  I cannot tell you for sure how much dry pasta you will need, I would guess about ¾ of a one pound package.

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This recipe was shared at:       The Pinterest Power Party