Goats' Cheese Lasagne

This is a really tasty alternative lasagne to the standard roasted veg.  The sweetness of the roasted red pepper and the tangy goat's cheese is a great combination.

Ingredients
(serves 4)
200g lasagne sheets, (enough for 3 layers.)  
500g Goat's Cheese (soft tangy variety)  

6 large Red Peppers  
400g Spinach  

1 onion
2 tbsp olive oil

6 garlic cloves
2 tbsp olive oil
750ml Milk
75g Butter
75g plain flour  
60g vegetarian Italian hard cheese, freshly grated  
salt
pepper

nutmeg
   
Method

Prepare the lasagne sheets as described on the packet to soften them, or use fresh pasta sheets.

Place the red peppers under a hot grill until they are essentially burnt, turning them once the skin blackens. Then wrap them in clingfilm to allow the steam to moisten the peppers. Allow to cool before attempting to peel the skin off. Deseed then and cut them into thick slithers. Set aside.

In a large heavy based pan, heat the oil on a medium temperature and add the onions. Once they begin to soften add the garlic and turn the heat down. Cook for a few minutes before adding the spinach. Place a lid on the pan and cook until wilted. Season with salt, pepper and a pinch of nutmeg.

Squeeze out all the excess liquid, chop the spinach up then set aside to cool. 

In a large saucepan pour in the milk and warm up gently without bringing it to a boil, then keep warm on a low heat.

In another large pan over a medium temperature melt the butter, then sieve in the flour. With a  wooden spoon stir in well so all the flour is well mixed into the melted butter. Add a splash of warm milk at a time to the roux.  Continue to add the milk, little by little, to gradually incorporate into the sauce without creating any lumps. Stir quite vigorously throughout.

Once the sauce is runny enough add the remaining milk.  Continue to cook the sauce until it thickens. Stirring regularly to avoid it sticking to the base of the pan. This could take between 5 - 10 minutes to thicken. 

Remove from the heat and add all the goats' cheese, stirring well to incorporate into the bechamel sauce. Season with a pinch of salt and white pepper. 

Preheat the oven to 200C.

Oil the base of a lasagne dish, (approx. 20cm x 26cm) and layer sheets of pasta to cover the base, trying not to overlap as much as possible.  Spoon a third of the bechamel sauce mixture over the pasta and spread out evenly. Then place half of the spinach in a single layer as much as possible and then half the roasted peppers . Season with a pinch of salt. 

Cover the filling with another layer of lasagne sheets. Then repeat with a layer of the bechanel sauce (third), spinach and red peppers again. Season.

Layer a final sheet of lasagne pasta then pour over the remaining sauce. Spread evenly and sprinkle over the remainder of the vegetarian Italian hard cheese.

Bake in the oven for 30 minutes or until golden, risen and piping hot throughout.