Corn and Chipotle Ravioli Lasagna

• 3 tablespoons butter
• 1/2 cup thinly sliced onions
• 2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed
• 1 teaspoon chopped fresh thyme
• 3 cloves garlic, minced
• About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce
• 1 large zucchini, thinly sliced into rounds
• 2 tablespoons all-purpose flour
• 1 1/2 cups heavy whipping cream
• Salt and freshly ground black pepper
• One 22-ounce package frozen cheese ravioli, thawed
• 2 cups shredded Oaxaca cheese or mozzarella

1. Melt the butter in a medium heavy saucepan over medium heat.
2. Add the onions and saute until translucent, 5 minutes.
3. Add the corn and saute another 5 minutes.
4. Add the thyme and garlic and saute until fragrant, 1 minute.
5. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes.
6. Stir in the flour.
7. Add the cream and bring just to a simmer; stir in the adobo sauce.
8. Season with salt and pepper and remove from the heat.
9. Preheat the broiler to high.
10. For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish.
11. Top with the ravioli in an even layer.
12. Pour over the remaining zucchini-corn mixture.
13. Top with the cheese.
14. Broil until the top is browned and bubbly, about 8 minutes.

butter, onions, corn kernels, thyme, garlic, adobo sauce, zucchini, flour, heavy whipping cream, salt, frozen cheese, oaxaca cheese

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