'goats Cheese & Red Pepper Lasagne'
Instructions
1. Preheat the oven to 190C, gas mark 5. In a bowl, mix the crme frache, 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 goats 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 dont 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.
