Red Pepper Lasagna

• 1/3 lb cooked narrow lasagna noodles (chilled).
• 8 oz red peppers packed in oil.
• Fresh sweet basil (one bunch).
• Extra virgin olive oil.
• 16 oz dry cottage cheese.
• 4 oz smoked provolone cheese (sliced).
• 4 oz mozzerella cheese (grated).
• Red wine vinegar.
• 2 cloves fresh garlic (minced).
• 1/2 tsp coares groung pepper.
• 1/2 tsp salt.

1. Combine (mix well) the dry cottage cheese, salt and ground pepper and chill.
2. Place a little of the vinegar and olive oil in the bottom of the terrine and coat pan.
3. Place a layer of pasta on the bottom.
4. Cover with a layer of the dry cheese mixture, oiled red peppers, fresh sweet basil, and then smoked provolone.
5. Repeat as above 2 additional layers: pasta, dry cheese, red peppers, sweet basil, and smoked provolone.
6. Cover last layer with pasta and cover with the shredded mozzerella cheese.
7. Drizzle olive oil and some vinegar over the top.
8. Cover and bake as instructed above.
9. Cast iron terrine will continue to cook the dish for approximately 10 minutes.
10. NOTE: Remove cover to brown top at 25 minute mark if desired, then replace cover.
11. NOTE: If terrine is shallow, only two layers may fit and dry cheese should be reduced to 10 oz.

lasagna noodles, red peppers, fresh sweet basil, extra virgin olive oil, cottage cheese, provolone cheese, mozzerella cheese, red wine vinegar, garlic, pepper, salt

Taken from www.epicurious.com/recipes/member/views/red-pepper-lasagna-1209289 (may not work)