Carefreeglutenfree - Carefree Gluten Free

{Photo via Martha Stewart}

{Print via LilyandVal}

Corn and Poblano Lasagna

Recipe adapted from Marcela Valladolid

Ingredients:

4 tablespoons non-dairy unsalted butter, divided

3 cloves garlic, minced, divided

2 cups fresh corn kernels (from about 2 ears), or frozen and thawed

1 cup original almond milk

1 teaspoon fresh thyme

Salt and freshly ground black pepper

1/2 cup thinly sliced white onion

1 large zucchini, thinly sliced lengthwise

4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips

10 oz. Gluten Free lasagna noodles, cooked per package directions and drained

2 cups shredded vegan mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees F. 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the milk and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. 4. Spread about 1/3 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 1/2 lasagna sheets. Spread 1/2 of the poblano mixture and 1/2 of the cheese over the pasta. Repeat, spreading 1/3 corn mixture, lasagna, poblano mixture, remaining corn mixture and remaining 1/2 cheese. 5. Bake until cooked through, about 15-20 minutes.  Serve.

"Life is uncertain. Eat dessert first."

- Ernestine Ulmer

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