QUESO FRESCO LASAGNA

Happily, pasta is no longer limited to Italian cooking. With the increased availability of pasta sheets, imaginative cooks are using them for all sorts of wonderful dishes. If you have guests with varying degrees of heat tolerance, sprinkle only half of the lasagna with the chopped jalapenos, if you wish.

1 pound fresh pasta sheets (or 12 strips (12 oz) dry lasagna noodles)
FOR THE SAUCE:
2 tablespoons oil
2 medium onions, coarsely chopped
2 medium green bell peppers, coarsely chopped (or 2 large Italian frying peppers, coarsely chopped)
2 large garlic cloves, peeled and minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (16 ounces each) plum tomatoes in juice
salt, to taste
FOR THE FILLING:
24 ounces ricotta cheese (3 cups)
1 egg, lightly beaten
1/3 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 pinch cayenne pepper
8 ounces Monterey Jack cheese, shredded
6 ounces cheddar cheese, shredded
OPTIONAL:
1 to 2 minced fresh or canned jalapeno peppers

If using very fresh pasta, it does not need to be cooked before assembling the lasagna. Cook dried pasta in a large pot of boiling, salted water until al dente. Drain well, rinse under cold water, then reserve pasta.

TO MAKE THE SAUCE:
Heat the oil and cook the onions, peppers, and garlic over medium-low heat, stirring often, for about 5 minutes until vegetables begin to soften.

Add the chili powder and cook, stirring, for 1 minute.

Stir in the cumin and oregano, then tomatoes with their juice. Bring to a simmer, breaking up the tomatoes with the side of a spoon. Simmer over low heat, uncovered, for about 15 minutes. Taste and season with salt if needed. Set aside.

TO MAKE THE FILLING:
Stir together the ricotta, egg, cilantro, parsley, and cayenne; set aside.

TO ASSEMBLE THE LASAGNA:
Use an attractive 3- to 4-quart baking dish (not aluminum), such as a 10- by 14-inch lasagne pan or a 9- by 13-inch casserole, though it is not necessary that it be rectangular. Spread a thin layer of sauce on the bottom of the dish, then make a layer using one-third of the pasta, then a layer of one-half of the ricotta filling. Combine the Monterey Jack and Cheddar cheeses and sprinkle one-third of the mixture over the ricotta mixture. Top with one-third of the remaining sauce. Make another layer with half of the remaining pasta, all of the remaining ricotta filling, half the remaining shredded cheeses, and half the remaining sauce. Top with the remaining pasta and sauce. Reserve remaining shredded cheeses.

TO MAKE AHEAD:
Can assemble a day ahead. Cover with plastic wrap and refrigerate. Return to room temperature to bake.

WHEN READY TO BAKE:
Preheat oven to 350 degrees.

Bake, covered, for 40 minutes.

Uncover, sprinkle with remaining shredded cheeses and the optional jalapenos, then bake 10 minutes more, until cheese is melted and bubbly. Let lasagne stand about 10 minutes to firm up before cutting into squares.

Servings: 6-8
Source: PARTIES!: Menus for Easy Good Times by Melanie Barnard and Brooke Dojny