Vegetarian Lasagna With Goat Cheese

• 6 pasta sheets lasagna, already cooked
• 1 1/2 cups poblano peppers chile, cut into strips
• 1 cup corn kernels
• 150 grams goat cheese
• 2/3 cup refried beans
• white cheese Shredded, enough to place on top of the lasagna once it is cooked.
• 4 tomatoes ripe
• 1/2 onion
• 2 garlic cloves
• 1 can tomato sauce

1. Roast the tomatoes, onions, and garlic in a large pan. Once the outside layers of the vegetables are roasted, place them in a food processor or blender (along with the tomato sauce) and liquefy the ingredients. Set the sauce aside for later use.
2. Preheat the oven to 200C.
3. Begin preparing the lasagna by placing a layer of tomato sauce at the bottom of a large tray followed by a sheet of pasta, a light layer of poblano pepper strips, corn, goat cheese, beans, and another layer of tomato sauce. Cover the ingredients with another pasta sheet and continue this process.
4. Once you've added the last layer of pasta, cover it with the shredded white cheese and corn.
5. Lower the heat from the oven to 180C, cover the tray with aluminum foil and place it in the oven for 25 minutes.
6. Once cooked, let the lasagna cool off for 15-20 minutes and serve.

pasta sheets lasagna, poblano peppers, corn kernels, goat cheese, beans, white cheese, tomatoes, onion, garlic, tomato sauce

Taken from www.yummly.com/recipe/Vegetarian-Lasagna-with-Goat-Cheese-548987 (may not work)