Name: Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese
Cook time: 1 1/2 hr
Total time: 2 1/4 hr
Yield: Makes 6 servings
Ingredients: 12 medium to large fresh poblano chiles (2 1/4 lb); 1 (14- to 16-oz) can whole tomatoes including juice; 3 large garlic cloves, chopped; 1/4 cup chopped fresh cilantro; 1/4 teaspoon sugar; 1/4 teaspoon salt, or to taste; 2 tablespoons olive oil; 1 cup heavy cream; 2 teaspoons dried epazote* (optional); 8 oz soft mild goat cheese; 1/4 teaspoon salt, or to taste; 4 (3/4-lb) bunches spinach, coarse stems discarded; 2 tablespoons olive oil; 1/4 cup raisins; 1/4 teaspoon salt, or to taste; 3 tablespoons olive oil; 6 (6-inch) corn tortillas, halved; 1 cup cooked black beans, rinsed and drained if canned; Garnish: toasted pine nuts; a 2- to 2 1/2-quart shallow flameproof casserole dish (about 2 inches deep; not glass)

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Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat CheeseRita Maas

Cooks' notes:

• Chiles can be roasted and peeled 1 day ahead and chilled, covered.

• Tomato sauce, goat cheese sauce, and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat goat cheese sauce before proceeding.

• Lasagne can be assembled (but not baked) 1 hour ahead and kept, covered, at room temperature.

Recipe notes

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