Lasagna with Poblano Chiles in Cream

Ingredients: Preparation:
 * ¼ cup butter
 * 4359.png medium white onions, peeled and cut into thin crescents
 * 2 large cloves garlic, peeled and minced
 * 6 poblano chiles, roasted, seeded and peeled, torn into strips  (rajas)
 * 3 tablespoons flour
 * 1 ½ cups milk
 * 1 ½ cups heavy cream (or use half and half)
 * salt to taste
 * lasagne noodles, prepared according to package directions
 * 2 cups grated mozzarella or other melting cheese, such as gouda, jack or Chihuahua
 * ½ cup grated parmesan cheese

In a saucepan, melt the butter, add the onions and sauté until the onions are transparent. Add the garlic and cook 2 more minutes. Add the poblano strips and cook another minute. Add the flour and cook, stirring, until it has become incorporated into the butter. Add the milk, ½ cup at a time, whisking to prevent lumps from forming. Add the cream in a slow, steady stream and continue to cook, whisking, until the sauce has thickened. Add salt to taste. Strain out 3/4 cup of the sauce and reserve.

Spread ¼ cup of the reserved sauce over the bottom of an 8" x 8" baking dish. Place a layer of lasagne noodles over the sauce, then a layer of the  rajas  in cream sauce, then a layer of grated mozzarella. Repeat with another layer of noodles, another of  rajas  and another of cheese. Repeat until you have 3 layers. Add a fourth layer of noodles, top with remaining reserved sauce and parmesan cheese.

Bake at 350º for 20-25 minutes. Let stand for 5 minutes before cutting.

Makes 4-6 servings.