Roasted Red Pepper Lasagna with Fried Spinach!

2 cups marinara pasta sauce 1/2 cup of pureed red sweet peppers 1 box no-boil lasagna noodles 8 ounce ricotta cheese 6 oz. goat cheese 1 tbsp. chianti wine 1/2 cup nely shredded parmesan cheese 1 cup roasted red sweet peppers, drained, cut into thin strips 3 cups canola oil 1 cup large spinach leaves cleaned and dried

Preheat oven to 350 and coat a 8x8 inch baking dish with spray. In a small bowl mix together ricotta and goat cheese with wine. Set aside. Spoon 1/3 cup (or so) marinara sauce in the dish. Top with noodles. Spoon half the cheese and wine mixture over the noodles and sprinkle with parmesan. Top with half the red pepper strips. Spoon remaining mixture. Top with more noodles, then remaining ricotta mixture, then remaining peppers. Dot top with more goat cheese and sprinkle with parmesan. Cover with foil. Bake for 50 minutes. Let stand, covered. Flash Fried Spinach" Heat oil to 350 deg. Fry spinach leaves in small batches. With a long handle spoon gently stir the spinach to submerge but be careful of the steam. Cook for 15 seconds, drain on paper towels and sprinkle with parmesan cheese. Let oil reheat before adding another batch. This can be done one hour before serving. BUON APPETITO
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