Poblano lasagna
PAM helps you control the amount of fat when cooking your dishes. By preparing this recipe with PAM, your dish will have 12% fewer calories, 28% less fat, and 22% less cholesterol than if you had prepared it with conventional liquid oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- Pam® butter, canola oil butter flavor spray
- 200 grams chicken, shredded
- 200 grams Poblano chile, cleaned and deveined
- 1 clove garlic, chopped
- 200 grams Oaxaca cheese
- 100 grams button mushrooms, sliced
- 3/4 cups corn kernels
- 250 grams lasagna pasta
- 3 teaspoons onion, finely chopped
- 1 1/2 cups sour cream
- salt
- pepper
Preparation
25 mins
0 mins
Medium
- Spray a saucepan with 2 shots of PAM® Butter, cook the garlic, onion, mushrooms, and strips of poblano pepper, set aside one poblano pepper and blend it with the cream.
- Spray a baking dish with 2 shots of PAM® Butter, arrange a layer of previously cooked lasagna sheets al dente, cover them with shredded chicken, then with the mushroom mixture, drizzle with poblano sauce, top with shredded cheese, and form several layers until the last one is covered with pasta and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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