We first saw this in a restaurant in Chipilo. If you like lasagna with white sauces, this one is a delicious change from the usual. The filling is the very Pueblan rajas con crema, poblano chile strips in cream, in this case thickened to form a béchamel sauce. If you use the no-boil lasagna noodles, a good tip is to soak them for a few minutes in warm water before proceeding with the recipe.
- ¼ cup butter
- 2 medium white onions, peeled and cut into thin crescents
- 2 large cloves garlic, peeled and minced
- 6 poblano chiles, roasted, seeded and peeled, torn into strips (rajas)
- 3 tablespoons flour
- 1 ½ cups milk
- 1 ½ cups heavy cream (or use half and half)
- salt to taste
- lasagne noodles, prepared according to package directions
- 2 cups grated mozzarella or other melting cheese, such as gouda, jack or Chihuahua
- ½ cup grated parmesan cheese
In a saucepan, melt the butter, add the onions and sauté until the onions are transparent. Add the garlic and cook 2 more minutes. Add the poblano strips and cook another minute. Add the flour and cook, stirring, until it has become incorporated into the butter. Add the milk, ½ cup at a time, whisking to prevent lumps from forming. Add the cream in a slow, steady stream and continue to cook, whisking, until the sauce has thickened. Add salt to taste. Strain out 3/4 cup of the sauce and reserve.
Spread ¼ cup of the reserved sauce over the bottom of an 8″ x 8″ baking dish. Place a layer of lasagne noodles over the sauce, then a layer of the rajas in cream sauce, then a layer of grated mozzarella. Repeat with another layer of noodles, another of rajas and another of cheese. Repeat until you have 3 layers. Add a fourth layer of noodles, top with remaining reserved sauce and parmesan cheese.
Bake at 350º for 20-25 minutes. Let stand for 5 minutes before cutting. Makes 4-6 servings.
Published or Updated on: March 31, 2007