Roasted Red Pepper and Goat Cheese Lasagne; Errant trolleys – some man’s fault!

I would like to meet the man, and it has to have been a man, who designed the supermarket parking lots in this area.

It's obvious that said person has never pushed a trolley full of food from the store to a car.

He probably was thinking himself quite smart when he made the parking lots slope away from the stores.

You know, keeping the rain water flowing away from the front doors and all that….

When I find this man I'm going ask him to please wheel my trolley, the one that I always get with the wonky wheel that causes it to lurch to the left, through the LeClerc parking lot for me.

Why this one?

It's way too small, traffic goes in both directions even though there's not enough room, it's always jam-packed and it has a serious downhill slope. 

I push the trolley, full of the week's shopping and weighted down with 20kilos of dog food, out of the doors and across the sidewalk. 

As soon as the wheels hit the tarmac it comes to life…

It takes off across the parking lot, steadily gaining speed, dragging me behind.

It continually lists to the left causing me to continually jump in front of it to prevent it from crashing into parked cars.

I finally get to my car, which, unfortunately, is on the right, not the left so preferred by my errant trolley.

I can't stop.

All I can do is try to outrun it, spin it around and aim it at my car. 

Naturally, I miss.

Then I have to bring it to a full stop and push it, uphill, to my car.

Naturally, it's raining.

At least my car is now to the left of the trolley.

I really want to meet this guy….

I wouldn't share my lasagna, I promise you….

This goes together quickly with no-cook lasagna noodles. The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version. The goat cheese I used was aged, with a thin, white edible rind. The creamy kind would work here as well.

Roasted Red Pepper and Goat Cheese Lasagne

Prosciutto, Pimiento and Chevre Lasagna

9 – 10 sheets 'no-cook' lasagna noodles
9 – 12oz pimientos or roasted red peppers, I used 9oz, 280gr whole pimientos
6 slices Prosciutto (5oz, 150gr)
5 – 6oz (150gr) goat cheese (chevre) you could substitute Brie or mozzarella
1 tbs olive oil
1 onion
2 cloves garlic
1 3/4 cup (15oz, 450 gr) crushed tomatoes
1 cup (8oz, 220 gr) tomato sauce
1 tsp dried oregano
1 tsp dried basil
2 tbs red wine
2 tbs butter
2 tbs flour
1 cup (8oz, 240gr) milk
1/2 cup (2oz, 60gr) shredded cheese

Finely chop onion and garlic. Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender. Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed.
In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in, bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Allow to cool for 2 – 3 minutes then stir in half of the cheese (1/4 cup).

Cut Prosciutto into strips. Drain peppers and cut in wide strips. Slice the goat cheese thinly, 1/8" (.3cm).

Prosciutto, Pimiento and Chevre Lasagna

Now you are ready to assemble: in an square, 10 X 10 (25 X 25cm) or oblong baking dish, 9 X 11, (22 X 27cm) or so…make the following layers:

1/2 tomato sauce
2 – 3 lasagne noodles, you'll have to break one up to get good coverage
1/2 béchamel sauce
roasted peppers (pimientos)
2 – 3 lasagne noodles
1/2 béchamel sauce
goat cheese
Prosciutto
2 – 3 lasagne noodles
1/2 tomato sauce
1/4 cup shredded cheese

Cover and bake 400F (200C) for 20 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown the cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.

In addition to this, for the weekly menu for December 4 we have a lovely Fish with Lemon Butter, Roasted Pork Tenderloin with Roasted Vegetables, Braised Veal with Garlic….

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For more recipes visit my internet cook book:  Easy Gourmet Dinners.

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