Roasted Red Pepper Lasagna Recipe Paired with St Clair Cabernet Sauvignon

Roasted Red Pepper Lasagna


Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 15 ounce container ricotta cheese
6 ounces goat cheese or shredded mozarella cheese (1-1/2 cups)
1 tablespoon  St Clair Cabernet Sauvignon
¼ cup finely shredded Parmesan cheese
1 cup roasted red peppers, drained well and cut into strip


  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the 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 the St Clair Cabernet Sauvignon. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
  2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
  3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings