Rajas con Crema Vegetarian Lasagna

Name: Rajas con Crema Vegetarian Lasagna
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 whole (680 g) poblano peppers, for roasting; 3 cups (450 g) fresh corn kernels or thawed frozen corn, fresh or thawed if frozen; 1½ cups (360 ml) Mexican crema, room temperature; 1 lb (450 g) lasagna noodles, uncooked; 2 cups (225 g) shredded Monterey Jack cheese, shredded; 1 medium (150 g) medium white or yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (30 ml) olive oil or vegetable oil, for sautéing; ½ cup (120 ml) vegetable broth or chicken broth, room temperature; 1 tsp (6 g) kosher salt, to taste; ¼ tsp (½ g) freshly ground black pepper, to taste; ¼ cup (10 g) fresh cilantro, chopped, for garnish (optional); ½ cup (50 g) crumbled queso fresco, crumbled, for garnish (optional)

From the MyKitchenBank Kitchen

This fusion lasagna combines the classic Mexican dish rajas con crema with Italian pasta layers. Roasted poblano peppers, sweet corn, and rich Mexican crema are layered with lasagna noodles and Monterey Jack cheese in a 9×13-inch baking dish, then baked until bubbly and golden. The result is an elegant, vegetarian entrée that's both comforting and sophisticated. Perfect for feeding a crowd, and you can assemble it up to a day ahead.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 20 min
Total: 1 hr 55 min
Makes: 1 lasagna (6 to 8 servings)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

4 whole (680 g) poblano peppers, for roasting
3 cups (450 g) fresh corn kernels or thawed frozen corn, fresh or thawed if frozen
1½ cups (360 ml) Mexican crema, room temperature
1 lb (450 g) lasagna noodles, uncooked
2 cups (225 g) shredded Monterey Jack cheese, shredded
1 medium (150 g) medium white or yellow onion, diced
3 cloves (15 g) garlic cloves, minced
2 tbsp (30 ml) olive oil or vegetable oil, for sautéing
½ cup (120 ml) vegetable broth or chicken broth, room temperature
1 tsp (6 g) kosher salt, to taste
¼ tsp (0.5 g) freshly ground black pepper, to taste
¼ cup (10 g) fresh cilantro, chopped, for garnish (optional)
½ cup (50 g) crumbled queso fresco, crumbled, for garnish (optional)

Equipment (9)

Baking sheet (for roasting peppers)
9×13-inch (23×33 cm) baking dish
Large pot (6 to 8 quarts, for cooking noodles)
Large skillet or heavy saucepan (12-inch preferred, for sauce)
Colander (for draining noodles)
Tongs or fork (for turning peppers)
Sharp knife and cutting board
Measuring cups and spoons
Parchment paper or clean kitchen towel (for laying cooked noodles)

Steps

Before you start

Preheat the oven to 450°F (232°C) before you begin roasting peppers.
Have all ingredients measured and prepped before you start cooking.
Read through all the steps to understand the timing—you can overlap several tasks like roasting peppers while you prepare other ingredients.
This recipe can be assembled completely up to 1 day ahead, covered, and refrigerated before baking.

1
Roast and char poblanosOven 450°F / 230°C
- Preheat oven to 450°F (232°C).
- Place 4 whole poblano peppers directly on an oven rack with a baking sheet on the rack below to catch any drips.
- Roast for 15–18 minutes, turning with tongs halfway through, until the skin is completely charred and blistered all over.
- The peppers will darken significantly and may look almost black, but the flesh inside should remain firm.
+ Show details− Hide details
Ready when: Skin is completely charred and blistered black all over; peppers are soft but flesh is still intact
Tip: Don't be afraid of heavy charring—it develops deeper flavor and makes peeling much easier.
2
Steam and peel poblanos
- Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap or a plate.
- Let them steam for 10 minutes—this loosens the charred skin significantly.
- Once cool enough to handle (about 5 more minutes), use your fingers or a small paring knife to peel away the charred skin gently under cool running water, working slowly to keep the pepper flesh intact.
- Remove the stem, then carefully slit the pepper lengthwise and remove the seed cluster and white ribs, keeping the flesh whole.
- Cut the roasted peppers lengthwise into 1/2-inch-wide strips.
- You should have about 2–2.5 cups of rajas.
+ Show details− Hide details
Ready when: Charred skin is completely peeled away; pepper strips are clean and free of charred bits
Tip: Work gently and use cool water to keep the delicate roasted flesh from tearing. A few small tears are fine; you'll use all the pieces.
3
Cook lasagna noodles
- Bring a large pot of salted water (6–8 quarts) to a rolling boil.
- Add 1 lb lasagna noodles and stir gently with a wooden spoon for about 30 seconds to prevent sticking.
- Cook according to the package directions—usually 9–10 minutes—until the noodles are al dente: tender but with a slight, pleasant resistance when you bite them.
- Drain in a colander, then lay the noodles flat on parchment paper or a clean kitchen towel, without overlapping, so they don't stick together.
+ Show details− Hide details
Ready when: Noodles are tender but still have slight resistance to bite; they bend without snapping
Tip: Don't overboil—the noodles will soften further during baking. Al dente is essential for the final texture.
4
Sauté onion and garlic
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Dice 1 medium onion into small pieces and add to the hot oil.
- Sauté for 5–6 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden at the edges.
- Mince 3 garlic cloves and stir into the pan; cook for 1 minute, stirring constantly, until very fragrant.
- Don't let the garlic brown.
+ Show details− Hide details
Ready when: Onion is translucent and very soft; garlic is fragrant and just golden
Tip: Watch the garlic carefully—it burns quickly and becomes bitter. Remove from heat as soon as it smells fragrant.
5
Combine poblanos and finish sauce
- Add the roasted poblano strips to the skillet with the onion and garlic.
- Stir in 3 cups of corn (fresh or thawed frozen, drained of excess liquid if needed).
- Pour in 1.5 cups Mexican crema and 1/2 cup vegetable broth, stirring gently to combine.
- Season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- Reduce heat to medium-low and simmer gently for 5–7 minutes, stirring occasionally, until the sauce is hot, creamy, and the flavors have melded together.
- The corn should be tender and heated through, and the sauce should coat the back of a spoon lightly.
- Taste and adjust seasoning with more salt or pepper if needed.
+ Show details− Hide details
Ready when: Sauce is hot and creamy; corn is tender; sauce coats the back of a spoon
Tip: Keep heat at medium or lower—high heat can cause the cream to break. Stir gently to keep the poblanos from shredding.
6
Preheat oven and prepare dishOven 375°F / 190°C
- Reduce the oven temperature to 375°F (190°C).
- Lightly brush or spray a 9×13-inch (23×33 cm) baking dish with olive oil or cooking spray.
7
Layer lasagna in baking dish
- Spread about 1 cup of the warm rajas con crema sauce evenly over the bottom of the prepared baking dish using a spatula.
- Arrange 4 lasagna noodles over the sauce, slightly overlapping to fit the dish.
- Spread 1 cup of sauce over the noodles and sprinkle 2/3 cup of shredded Monterey Jack cheese.
- Repeat this layering pattern two more times: 4 noodles, 1 cup sauce, 2/3 cup cheese.
- Finish with the final 3–4 noodles (you may have a few left over) arranged on top, then spread the remaining sauce (about 1/2–3/4 cup) over the noodles and top with the remaining cheese (about 2/3 cup).
- The top should be well covered with sauce and cheese to prevent the noodles from drying out during baking.
+ Show details− Hide details
Ready when: All layers are evenly distributed and compacted in the dish; top is fully covered with sauce and cheese
Tip: Use an offset spatula or the back of a spoon to spread the sauce smoothly. Don't worry if the dish is very full—the ingredients will compact slightly as they bake.
8
Bake until bubbly and goldenOven 375°F / 190°C
- Transfer the assembled lasagna to the preheated 375°F (190°C) oven.
- Bake uncovered for 35–40 minutes, until the cheese on top is melted, bubbly, and golden brown at the edges.
- You should see sauce bubbling noticeably around the sides of the dish.
- If the cheese is browning too quickly before the lasagna is heated through, cover the dish loosely with foil for the last 10–15 minutes of baking.
+ Show details− Hide details
Ready when: Cheese is melted, bubbly, and golden brown at the edges; sauce is bubbling around the sides
Tip: If the cheese is browning too quickly, tent loosely with foil. Don't skip the resting step—it's crucial for clean, neat slices.
9
Rest and garnish lasagna
- Remove the lasagna from the oven and let it rest on the counter for 10 minutes.
- This allows the layers to set and makes cutting into neat, individual portions much easier.
- Just before serving, sprinkle the top with 1/4 cup of fresh chopped cilantro and 1/2 cup of crumbled queso fresco if desired.
- Serve hot or warm.
+ Show details− Hide details
Tip: Use a sharp knife dipped in hot water between cuts for cleaner edges. The resting period is non-negotiable for neat slices.

Good to know

Tips

Roast the poblanos until the skin is heavily charred all over—this makes peeling easier and develops deeper, more complex flavor. Don't worry if they look almost burnt.
The steaming step is crucial. Don't skip it; it loosens the charred skin and makes peeling much faster and far less frustrating.
Cook lasagna noodles to al dente, not soft. They'll continue to soften in the oven during baking, and overcooked noodles become mushy.
Don't rush the resting period. Those 10 minutes allow the layers to set so you can cut clean, neat slices. A sharp knife dipped in hot water between cuts also helps.

Make ahead

Assemble the lasagna completely in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 1 day before baking. Bake from cold, adding 5–10 minutes to the baking time. Alternatively, bake it fully, cool completely, cover, and refrigerate for up to 4 days, then reheat.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and refrigerate for up to 4 days. Reheat at 325°F (163°C) for 20–30 minutes until heated through. Freezer: wrap cooled lasagna well in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat at 325°F for 30–40 minutes.

Substitutions

Mexican crema → Sour cream thinned with a splash of milk, or crème fraîche. Mexican crema is thinner and richer than sour cream. If using sour cream, mix with 1–2 tbsp of milk per 1 cup sour cream. Crème fraîche is an excellent substitute.
shredded Monterey Jack cheese → Oaxaca cheese, Chihuahua cheese, fresh mozzarella, or a mix of mozzarella and sharp cheddar. Any of these melts well. Oaxaca is closest to Monterey Jack in flavor and texture.
poblano peppers → Anaheim peppers or a mix of roasted bell peppers (red and/or poblano). Anaheim peppers are less spicy than poblanos. Bell peppers will be even milder. You'll need about the same weight.
fresh corn kernels or thawed frozen corn → Frozen corn (thawed) or canned corn (drained well). Fresh corn is best, but frozen works excellently year-round. Rinse canned corn well if using it to remove excess salt and starch.