Corn and Poblano Lasagna

• 4 poblano chile peppers
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 2 cups heavy cream
• 1 teaspoon fresh thyme
• Kosher salt and freshly ground pepper
• 1/2 cup thinly sliced white onion
• 1 large zucchini, thinly sliced lengthwise
• 12 (7-by-3-inch) no-boil lasagna sheets
• 2 cups shredded Oaxaca or mozzarella cheese

1. Preheat the broiler.
2. Halve the poblanos lengthwise and remove the stems and seeds.
3. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes.
4. Transfer to a bowl, cover with a plate and set aside 5 minutes.
5. Peel off the skin with your fingers, then cut the peppers into 1-inch strips.
6. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat.
7. Add 2 minced garlic cloves and saute 1 minute.
8. Mix in the corn and saute 5 minutes.
9. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate.
10. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth.
11. Add 1/4 teaspoon salt, and pepper to taste.
12. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat.
13. Add the onion and saute until translucent, about 5 minutes.
14. Add the remaining minced garlic clove and cook 1 minute.
15. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper.
16. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch baking dish.
17. Cover with 3 lasagna sheets.
18. Layer one-quarter each of the poblano mixture and cheese over the pasta.
19. Repeat the layering 3 more times.
20. Cover with aluminum foil.
21. Bake until the pasta is tender, about 50 minutes.
22. Turn on the broiler.
23. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes.
24. Let stand 15 minutes before serving.
25. Photograph by Johnny Miller

peppers, unsalted butter, garlic, corn, heavy cream, thyme, kosher salt, white onion, zucchini, lasagna sheets, mozzarella cheese

Taken from www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-recipe2.html (may not work)