There is a really great park near our house that has a brand new playground. It is probably the coolest playground ever. Like, I want to play on it it’s so cool. It is new, like I said, so it is usually pretty crowded in the mornings when we stop by. I try to make friends since we are new here, but I don’t really fit in.
All the other young moms are hanging out in their yoga pants, their neon green and hot pink running shirts, and their snappy ponytails. And sunglasses, can’t forget those. I am clearly not stopping by the park after my morning stroller jog like everyone else. I have makeup on. SO not cool. I’m seriously tempted to just roll out of bed and head over one day, I would fit in better.
Except they could probably smell me out. (Hopefully not literally). First of all, I don’t even own a pair of yoga pants, or sunglasses for that matter. It would be like that part on Mean Girls where the Plastics are all bemoaning their shortcomings (I have man-shoulders, my pores are huge, etc.) and Lindsay Lohan says “Sometimes I have bad breath in the morning” and they’re all just like “Ew.” I would show up in my pajama bottoms and they would be like “Um, I can tell you weren’t exercising. You probably had a brownie filled with gluten for breakfast, didn’t you? ” Alright, alright, I admit it!
Maybe they would think I was cooler if they knew I had this lasagna for dinner the night before? It’s vegetarian! But not vegan, fail. People who eat vegan are hardcore, dude. Giving up meat would be hard enough, but cheese??? I would die.
I honestly did not have super high expectations for this lasagna. I was completely blown away with how amazing it was. It is a great twist on an old classic. You would think that the poblanos would make it super hot, but it’s really not. It just gives it great flavor. Don’t get me wrong, it is spicy, just not I’m-going-to-die-if-I-don’t-have-a-glass-of-water-right-now spicy.
This recipe does take some doing, so I recommend breaking it up. Roasting the peppers is the most time consuming part, but it’s not hard I promise. You can do it before and freeze it if you want. Make the corn sauce and poblano-zucchini mixture a day or two ahead of time, too. Or assemble the whole thing and stick it in the fridge for a day or two, then bake as directed.
Source: The Food Network
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