This is a print preview of "Corn and Chipolte Ravioli Lasagna" recipe.

Corn and Chipolte Ravioli Lasagna Recipe
by David St. John

Corn and Chipolte Ravioli Lasagna
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

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