Chargrilled romano pepper and goat's cheese lasagne

Method

1. Place the peppers directly over the flames of a gas hob or under a very hot grill and cook, tuning occasionally, until blackened all over.

2. Place the peppers in a bowl and cover with cling film for 5-10 minutes or until just cool enough to handle, then remove the skin and seeds. I usually do this under cold running water.

3. Preheat the oven to 190°C/ gas 5

4. In a bowl mix together the crème frâiche, Parmesan, eggs and pine nuts.

5. Spoon one-third of the cream mixture into the base of a baking dish about 26x20cm in size.

6. Place half of the peppers in a single layer on top, then crumble over half of the goat's cheese.

7. Add half the lasagne and finally half of the spinach. Repeat this process once more ending with the final third of cheese sauce.

8. Cook in the oven for about 40 minutes or until golden and cooked through.

9. Remove from the oven and leave to sit for about 10 minutes before cutting into portions and serving with a dressed green salad.

Comments                        add a comment

Be the first to add a comment...

Ingredients

6 Romano peppers
500g Crème fraîche
4 tbsp finely grated Parmesan
2 Eggs, beaten
50g pine nuts, toasted
200g crumbly goat's cheese
8 sheets of fresh lasagne
250g Spinach, steamed and cooled

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Great discounts on cookware
Afternoon tea, curry cookery courses and more!