Recipe for lasagna baked with mozzarella cheese, stuffed with zucchini, corn, and chili pebloan. Share with friends: 
Photo of the dish: Johnny Miller Time: 2 hours. 15 minutes. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 fresh chili peppers
- 4 tbsp. l (60 gr.) Unsalted butter
- 3 cloves of garlic, chop
- 2 tbsp. fresh, canned or frozen corn grains (thaw)
- 2 tbsp. fat cream
- 1 tsp fresh thyme
- Coarse salt and freshly ground pepper
- 1/2 tbsp. thinly sliced white onion
- 1 large zucchini, cut lengthwise into thin slices
- 12 (17 by 8 cm.) Dried lasagna sheets
- 2 tbsp. coarsely grated mozzarella or oaxaca (Mexican fiber cheese)
Recipes with similar ingredients: garlic, corn, cream, thyme, sweet onion, zucchini, lasagna paste, mozzarella cheese, oaxaca cheese, pepper ancho
Recipe preparation:
- Preheat roaster or oven with grill. Cut lengthwise two pepper blanched and remove the stalk with seeds. Put peppers on baking sheet cut down and bake until stains, approximately 5 minutes. Transfer to a bowl, cover with a dish and leave for 5 minutes. Peel the peppers, then cut into 2.5 cm stripes.
- In a medium-sized stewpan, melt at medium temperature 2 tbsp. l (30 gr.) Butter. Add 2 minced cloves garlic and cook with the lid on for 1 min. Add corn and fry under the lid for 5 minutes. Stir in cream and thyme, reduce heat to a moderately low temperature and continue cooking for another 5 min Remove from the stove and cool slightly, then place in a blender and grind to a puree state. Add 1/4 tsp. salt and pepper to taste.
- Preheat the oven to 180 ° C. In a medium sized pan melt at an average temperature of 2 tbsp. l (30 gr.) Creamy oils. Add onion and sauté until transparent, about 5 minutes Add the remaining chopped garlic, cook 1 min. Stir in zucchini and chopped peppers, continue cooking for another 5 minutes. Season with salt and pepper.
- Distribute along the bottom of a rectangular shape (20 by 28 cm.) For baking one quarter of the corn mixture. Cover with three sheets lasagna. Lay on top one quarter of the pepper mixture and cheese. Do three more repetitions. Cover with aluminum foil.
- Cook the lasagna until the paste is soft, approximately 50 minutes Turn on the grill. Remove foil and bake cheese until golden brown, 8 – 10 min. Stand before serving lasagna for 15 minutes
