This Mexican lasagna recipe comes under the heading, “The best thing I ever ate!” The homemade vegetarian twist on a classic lasagna uses fresh corn cut off the cob, roasted poblano chilies and a bit of cream.

Homemade Mexican Lasagna Recipe from the Food Network

This homemade Mexican lasagna recipe is amazing!

This homemade Mexican lasagna is amazing!

My only change to this recipe from the Food Network is adding a pinch of Mexican oregano, as we found the taste mild, and rather “one note.” I would also recommend using “regular” lasagna noodles; the Dinner Diva doesn’t believe in the no-boil noodles!


  • 4 Tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme
  • Salt and freshly ground black pepper
  • 1/2 cup thinly sliced white onion
  • 4 poblano chilies, charred, peeled, stemmed, seeded and cut into 1-inch strips
  • 1 large zucchini, thinly sliced lengthwise
  • Twelve 7-by-3-inch no-boil lasagna sheets
  • 2 cups shredded Oaxaca cheese, or mozzarella


Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add two-thirds of the garlic and the corn and sauté for 5 minutes. Stir in the cream. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and season with the thyme and some salt and pepper, and puree until smooth.

Heat the remaining 2 Tablespoons butter in a small, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the poblano strips and zucchini and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about one-quarter of the corn mixture over the bottom of an 11-by-8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Dinner Diva Tip: Adding a homemade Mexican Red Mole sauce to the dish rather than a traditional enchilada sauce elevates this meal to new heights.

Download and print the homemade Mexican lasagna recipe here.

A Note About Roasted Poblano Chilies

Roasted poblano chilies gives this dish wonderful flavor.

Roasted poblano chilies gives this dish wonderful flavor.

I’ve never roasted as many poblano chilies (as well as ordinary bell peppers) in my life as I have this past year. I think my husband and I are now obsessed since roasting the peppers gives any recipe such a great, smoky flavor and it’s so easy when you have a gas cooktop.

Chef’s note: If you happen to have an electric stovetop instead, you can obtain the same results by using your oven broiler or your outdoor grill. The technique is the same; the main difference is only the time it takes from start to finish. These 2 methods are little slower when compared to using a gas cooktop.

What do you think of this spin on traditional lasagna? Will you be giving this homemade Mexican lasagna recipe a try?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.