Oozy goozy cheesy noodles. Yum. I love this dish. It is one of my favorites for sure. It’s loaded with cheese and a rich cream sauce. Oh my. Be warned, after you eat this you will turn into a blob on the sofa. It’s so filling, but so delicious. Sounds good right? Oh yes.
If you don’t want to bother with roasting your chile peppers and peeling them, you can just buy them whole in a can. I’ve done that and it’s still delicious. I used Poblano chiles. They are large dark green peppers. You never know if you’re going to get a spicy one or not. Some have no heat at all….just good flavor. But sometimes……yeehaw….nice and spicy. So if you are not into heat at all, go with the whole green chiles in a can.
There are no real exact measurements here. Just depends on how much stuff you want. Know what I mean? But I will try to give you an idea of how much stuff you need.
Chicken Poblano Lasagna
approx. 2 cups shredded cooked chicken
approx. 2 cups shredded pepper jack cheese
1 small onion, minced
2 cloves garlic, minced
1 jalapeno, minced (optional)
1 box of lasagna noodles, cooked and drained
1/2 cup butter
4 cups milk
1 tsp salt
1/2 tsp black pepper
3 – 4 poblano or whole green chiles, split open and cut into large pieces
Saute the onions, garlic and jalapeno until the onions are soft. Set aside.
In a sauce pan, at medium heat, melt the butter. Add the flour and mix into a paste (roux). Slowly add the milk, whisking until smooth and creamy. If it looks too thick, add a bit more milk so that you have a nice smooth sauce. Just taste to make sure you don’t have a flour taste. Keep warm while you assemble your lasagna.
Butter or spray the bottom of a deep baking dish. I use 13x 9.
Start the layering process:
sauce…..repeat until pan is filled. Try to end with sauce.
Save some of the cheese to put on top the last 5 minutes of baking.
Bake at 350 for approx. 45 minutes or until bubbly. Add some more cheese and allow to melt.
If you have some sauce left, heat it up and spoon over each serving.