Name: Poblano lasagna
Prep time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.