Lasagna with corn and poblano peppers

Ingredients:

• 4 fresh poblano chili peppers
• 4 tbsp (60 g) unsalted butter
• 3 cloves garlic, chopped
• 2 cups fresh, canned, or frozen corn kernels (defrosted)
• 2 cups heavy cream
• 1 teaspoon fresh thyme
• Coarse salt and freshly ground pepper
• 1/2 cup thinly sliced ​​white onion
• 1 large zucchini, thinly sliced ​​lengthwise
• 12 (17 x 8 cm) dried lasagna sheets
• 2 cups coarsely grated mozzarella or Oaxaca cheese (a Mexican string cheese)

Preparation:

1. Preheat a roaster or oven with a grill. Slice two poblano peppers lengthwise and remove the stems and seeds. Place the peppers cut-side down on a baking sheet and roast until blemished, about 5 minutes. Transfer to a bowl, cover with a plate, and let rest for 5 minutes. Peel the peppers, then cut into 1-inch strips.
2. In a medium saucepan, melt 2 tablespoons (30 g) butter over medium heat. Add 2 minced garlic cloves and cook, covered, for 1 minute. Add the corn and cook, covered, for 5 minutes. Stir in the cream and thyme, reduce the heat to medium-low, and continue cooking for another 5 minutes. Remove from the heat and cool slightly, then place in a blender and puree until smooth. Add 1/4 teaspoon salt and pepper to taste.
3. Preheat oven to 180°C (350°F). Melt 2 tablespoons (30g) butter in a medium skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Stir in the zucchini and sliced ​​poblano pepper and continue cooking for another 5 minutes. Season with salt and pepper.
4. Spread one-quarter of the corn mixture over the bottom of an 8 x 11-inch (20 x 28 cm) rectangular baking dish. Top with three lasagna noodles. Layer one-quarter of the pepper mixture and one-quarter of the cheese on top. Repeat three more times. Cover with aluminum foil.
5. Prepare lasagna Bake until the pasta is tender, about 50 minutes. Turn on the grill. Remove the foil and bake the cheese until golden brown, 8 to 10 minutes. Let the lasagna rest for 15 minutes before serving.