Red Pepper and Goat Cheese Lasagna

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                            FOOD FUNNY
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A handful of seven-year-old children were asked what they thought of
beer. Some interesting responses:

"I think beer must be good. My dad says the more beer he drinks the
prettier my Mom gets."

"Beer makes my dad sleepy and we get to watch what we want on television
when he is asleep, so beer is nice."

"My Mom and Dad talk funny when they drink beer and the more they drink
the more they give kisses to each other, which is a good thing."

"My Dad loves beer. The more he drinks, the better he dances. One time
he danced right into the pool"

"I don't like beer very much. Every time Dad drinks it, he burns the
sausages on the barbecue and they taste disgusting."

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                            TODAY'S RECIPE
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I have specified a prepared marinara sauce in this recipe in order to
keep things on the simple side. Use your favorite recipe or dip into
your pantry for the jar of tomato sauce I know you keep there. The
roasted red peppers can also come from a jar if you would like to make
this dish even simpler.

Red Pepper and Goat Cheese Lasagna

2 10-oz (280 g each) logs fresh (not aged) goat cheese
1/4 cup (60 ml) heavy cream
1/2 onion, chopped
1-3 cloves garlic, chopped
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
About 2 cups (500 ml) tomato marinara sauce
1 lb (450 g) lasagna noodles, cooked until barely tender
6 red bell peppers (capsicums), roasted, peeled, seeded, and chopped
1/2 cup (125 ml) freshly grated Parmesan cheese

Combine the goat cheese, cream, onion, garlic, oregano, salt, and pepper
in a food processor and process until smooth. Spread a small amount of
the tomato sauce over the bottom of a lightly greased 13 x 9 x 3-inch
(33 x 23 x 8 cm) baking dish or lasagna pan. Place a layer of lasagna
noodles on top, overlapping them slightly. Spread one quarter of the
goat cheese mixture over the noodles, top with one quarter of the
roasted red peppers and one quarter of the tomato sauce, and finish with
one quarter of the Parmesan cheese. Repeat three times for a total of
four layers, finishing with the tomato sauce and Parmesan cheese. Cover
with aluminum foil and bake in a preheated 375F (190C) oven until bubbly
on top, about 45 minutes. Remove the foil for the last 15 minutes.
Remove from the oven and let rest 15 minutes before serving.
Serves 6 to 8.
Received on Thu Jan 7 11:13:37 2010