Red Pepper Lasagna

Tangy goat cheese and a splash of red wine turn a simple lasagna into something special.

Ingredients

• Nonstick cooking spray


• 2 cups Classico® Tomato and Basil pasta sauce


• 6 no-boil lasagna noodles


• 1/2 (15 ounce) container ricotta cheese


• 6 ounces goat cheese or shredded mozzarella cheese


• 1 tablespoon Chianti or other red wine (optional)


• 1/4 cup finely shredded Parmesan cheese


• 1 cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico® Tomato and Basil pasta sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining Classico® Tomato and Basil pasta sauce on the pepper layer.


2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining pasta sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.


3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

Red Pepper Lasagna