Red Pepper Lasagna

Ingredients

• 1 tablespoon chianti 
• 6  no-boil lasagna noodles 
• 0.3 cup parmesan cheese shredded finely
• 15 ounce ricotta cheese 
• 1 cup roasted peppers sweet red drained cut into strips well
• 6 ounces mozzarella cheese shredded
• 2 cups tomato and basil pasta sauce classico®

Equipment

• bowl
• oven
• wire rack
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico® Tomato and Basil pasta sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish.
2. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining Classico® Tomato and Basil pasta sauce on the pepper layer.
3. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers.
4. Add 2 more noodles and the remaining pasta sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
5. Cover with foil.
6. Bake for 50 minutes.
7. Let stand, covered, on a wire rack for 20 minutes before serving.