Lighter Lasagna Corn Carne Food

CORN AND POBLANO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• 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 cream 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.
• 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.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

CORN AND POBLANO LASAGNA

Steps:

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

CORN LASAGNA

Steps:

• Use part-skim mozzarella and nonfat ricotta.
• Preheat oven to 325 degrees.
• Spray 9"x13" baking dish with nonstick vegetable spray.
• In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.
• Line bottom of baking dish with 3/4 c sauce.
• Layer half of noodles and top with half of cheese mixture.
• Repeat and pour remaining sauce over top.
• Carefully pour water around edges and sprinkle with mozzarella.
• Tightly cover pan with foil and bake 1 hour and 15 minutes.
• Let rest 10 to 15 minutes before serving.

LIGHTER LASAGNA

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
• Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.
• Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.