Corn and Chipolte Ravioli Lasagna Recipe

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Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.68 view details
  • 3 TBSP butter
  • 1/2 cup onion, thinly sliced
  • 1 green pepper, chopped
  • 16 oz. 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 1/2 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. Add the cream and bring to a simmer.
  8. Stir in the adobo sauce.
  9. Season with salt and pepper
  10. Remove from the heat.
  11. Preheat oven to 400 degrees
  12. Spread 1/4 of the corn mixture over the bottom of a 9 x 13 inch baking dish.
  13. Top with the ravioli in an even layer.
  14. Top with 1/2 cup of the cheese
  15. Pour the remaining corn mixture over the cheese and ravioli.
  16. Top with the remaining cheese.
  17. Bake for 20 minutes @ 400 degrees

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Nutrition Facts

Amount Per Serving %DV
Serving Size 244g
Recipe makes 8 servings
Calories 443  
Calories from Fat 270 61%
Total Fat 30.37g 38%
Saturated Fat 18.49g 74%
Trans Fat 0.0g  
Cholesterol 145mg 48%
Sodium 629mg 26%
Potassium 359mg 10%
Total Carbs 29.03g 8%
Dietary Fiber 2.4g 8%
Sugars 3.46g 2%
Protein 16.44g 26%
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