Meals and Courses

Red Pepper and Goats’ Cheese Lasagne

cook 30 mins
Tags: Quick eats
  • butter, for greasing
  • 2 ready-roasted red peppers, chopped
  • handful of chopped basil
  • 500 ml (17 fl oz) ready-made tomato pasta sauce
  • 125 g (4 oz) soft, rindless goats’ cheese
  • 150 g (5 oz) mascarpone cheese
  • 5 tablespoons milk
  • 8 fresh lasagne sheets
  • 75 g (3 oz) ricotta cheese
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • Lightly grease an ovenproof dish. Stir the red peppers and basil into the tomato sauce. Mix together the goats’ cheese, mascarpone and milk and season to taste.
  • Pour one-quarter of the tomato sauce in the ovenproof dish, then top with one-third of the goats’ cheese mixture. Arrange a layer of pasta sheets on top. Repeat the layers until you have 3 layers of pasta, then spread the remaining tomato sauce on top.
  • Spoon the ricotta over the sauce and scatter over the Parmesan. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the pasta is tender.
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