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  • Corn and Chipolte Ravioli Lasagna

    1 vote
    Corn and Chipolte Ravioli Lasagna
    Prep time:
    Cook time:
    Servings: 8
    by David St. John
    195 recipes
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    Ingredients

    • 3 TBSP butter
    • 1/2 cup onion, thinly sliced
    • 1 green pepper, chopped
    • 12 oz. bag frozen corn, thawed
    • 1/2 tsp thyme leaves
    • 3 cloves garlic, chopped
    • 1 TBSP chopped canned Chipolte chiles in adobo plus 1 TBSP adobo sauce
    • 1 large zucchini, thinly sliced into rounds
    • 2 TBSP flour
    • 2 cups heavy whipping cream
    • Salt and pepper
    • One 16 oz. pkg. frozen cheese ravioli, thawed
    • 2 cups Mexican blend cheese,shredded, divided

    Directions

    1. Melt the butter in a medium heavy saucepan over medium heat.
    2. Add the onions and sauté until translucent, 5 minutes.
    3. Add the corn and chopped green pepper and sauté another 5 minutes.
    4. Add the thyme and garlic and sauté 1 minute.
    5. Add in the chipotle chiles and zucchini and cook over medium heat, about 5 minutes.
    6. Stir in the flour.
    7. Mix the cream and 1TBSP adobo sauce and add to pan and bring to a simmer.
    8. Season with salt and pepper
    9. Remove from the heat.
    10. Preheat oven to 400 degrees
    11. Spread 1/4 of the corn mixture over the bottom of a 9 x 13 inch baking dish.
    12. Top with the ravioli in an even layer.
    13. Top with 1/2 cup of the cheese
    14. Pour the remaining corn mixture over the cheese and ravioli.
    15. Top with the remaining cheese.
    16. Bake for 20 minutes @ 400 degrees

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