Lasagne Fromaggio della Capra





300g fresh lasagne sheets, (enough for 3 layers.)  
200g Goat's Cheese (soft)  
250g Spinach  
3 Red Peppers  
200ml Creme Fraiche  
100ml Milk  
2 eggs, beaten  
4 tbsp Pecorino, freshly grated  


Cut the red peppers into quarters and deseed. Place them skin up under a hot grill until blackened. Wrap in clingfilm to allow the steam to moisten the peppers. Allow to cool slightly then peel the skin off. Cut the skinned pepper into thick slithers.

Steam the spinach until wilted, should only take two or three minutes. Squeeze the all excess liquid and allow to cool. In a bowl mix the creme fraiche, milk and eggs together with half the pecorino. Season generously with salt & pepper.

Preheat the oven to 190C.

Oil base of a lasagne dish, (approx. 20cm x 26cm) and layer a sheet of pasta. Spoon a third of the prepared sauce mixutre over. Place half of the peppers in a single layer. Crumble half of the goat's cheese over the top of the peppers, followed by half of the spinach. Season well.

Completey cover the filling with a layer of lasagne sheets. Then repeat with a layer of the sauce (third), the remaining goat's cheese, red peppers and spinach, and season. Layer another sheet of lasagne pasta then pour over the remaining sauce mix. Spread with the back of a spoon so that it completely covers the lasagne sheets. Spinkle over the remainder of the pecorino.

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

Source: Waitrose magazine

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