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    Goat's Cheese and Red Pepper Lasagne

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    Goat's Cheese and Red Pepper Lasagne

    This lasagne is great for last-minute entertaining or a family supper as it’s incredibly quick to make. We’ve used goat’s cheese, but other varieties can work just as well.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 200ml tub crème fraîche
    • 100ml semi-skimmed milk
    • 2 eggs, beaten
    • 4 tbsp freshly grated Parmigiano Reggiano
    • 235g pack Waitrose Spinach For Cooking
    • 2 x 350g jars Gaea Flame-Roasted Red Peppers, drained
    • 2 x 100g packs Pant-Ysgawn Farm Organic Goat’s Cheese
    • 300g pack Waitrose Fresh Lasagne Sheets

    Method

    1. Preheat the oven to 190°C, gas mark 5. In a bowl, mix the crème fraîche, milk and eggs together with half of the Parmigiano Reggiano. Season generously. Cook the spinach in the microwave according to pack instructions. Leave to cool slightly, then squeeze to remove any excess liquid. Open the peppers out so they are flat. Dry both sides with kitchen paper.
    2. Spoon 1/3 of the prepared sauce mixture over the base of an ovenproof dish about 20 x 26cm in size. Place half of the peppers in a single layer in the base of the dish.
    3. Crumble one pack of goat’s cheese over the top of the peppers, followed by half of the cooled, drained spinach. Season well then top with half of the lasagne sheets, overlapping them so that they completely cover the ingredients in the dish.
    4. Repeat this process again, ending with the final third of sauce. Spread with the back of a spoon so that it completely covers the lasagne – it will probably dribble off around the edges, but don’t worry. Scatter the remaining Parmigiano Reggiano over the top.
    5. Bake for 30 minutes or until golden, risen and piping hot throughout. Remove from the oven and leave to stand for 5 minutes before cutting into portions and serving with a crisp green salad and garlic bread if you wish.

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    Variation

    We've used a variety of different cheeses in our winter dishes, some containing animal rennet. To make these dishes truly vegetarian, substitute with vegetarian alternatives. For a blue, try Oxford Blue, Cropwell Bishop or Yorkshire Blue. For buffalo mozzarella, substitute Waitrose Grated Mild Mozzarella and for Parmigiano Reggiano, use Castelli Vegetarian Parmesan instead.

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