Chevre, Pimiento and Prosciutto Lasagna

Total time: 45 minutes
    This goes together quickly with no-cook lasagne noodles.  The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version.  The goat cheese I used was aged, with a thin, white edible rind.  The creamy kind would work here as well. 

 Ingredients:

• 9 - 12 sheets 'no-cook' lasagna noodles
• 9oz (270gr) pimientos or roasted red peppers
• 6 slices Prosciutto (5oz, 150gr)
• 5oz (150gr) goat cheese (chevre)  you could substitute Brie or mozzarella
• 1 tbs olive oil
• 1 onion
• 2 cloves garlic
• 1 3/4 cup (15oz, 450 gr) crushed tomatoes
• 1 cup (8oz, 240ml) tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbs red wine
• 2 tbs butter
• 2 tbs flour
• 1 cup (8oz, 240ml) milk
• 1/2 cup (2oz, 60gr) shredded cheese

 Instructions:

• The tomato sauce:
• Finely chop onion and garlic.
• Heat the oil in a medium saucepan over medium heat.  Add onions and garlic and sauté for 5 minutes or until tender. 
• Add crushed tomatoes, tomato sauce, herbs and red wine. 
• Cover, reduce heat and let simmer until needed.
• The béchamel sauce:
• In another medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute. 
• Add a little (1/4 cup) of the milk and whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2. 
• When all of the milk is in, bring to a boil (should almost be there), whisking. 
• Remove from heat, allow to cool for 2 - 3 minutes then stir in half of the cheese (1/4 cup). 
• The rest:
• Cut Prosciutto into strips. 
• Drain peppers and cut in wide strips. 
• Slice the goat cheese thinly, 1/8" (.3cm).
• To assemble:
• In an square, 10 X 10 (25 X 25cm) or oblong baking dish, 9 X 11, (22 X 27cm) or so... make the following layers:
• 1/2 tomato sauce
• 3 - 4 lasagne noodles,  you'll have to break one up to get good coverage
• 1/2 béchamel sauce
• all the roasted peppers (pimientos)
• 3 - 4 lasagne noodles
• 1/2 béchamel sauce
• goat cheese
• Prosciutto
• 3 - 4 lasagne noodles
• 1/2 tomato sauce
• 1/4 cup shredded cheese
• Cover and bake 400F (200C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover and bake 5 minutes longer to brown the cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.