Meatball Lasagna

Preheat oven to 425°F. Line a large baking sheet with foil. Place sweet pepper quarters, cut sides down, on the prepared baking sheet. Roast, uncovered, about 20 minutes or until pepper quarters are charred. Wrap peppers in the foil; let stand for 20 minutes. Using a small sharp knife, peel and discard skins from pepper quarters. Set aside. Reduce oven temperature to 375°F.

Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For filling, in a small bowl stir together 1 cup of the mozzarella cheese, the ricotta cheese, and goat cheese or Parmesan cheese; set aside.

To assemble, spread 1/2 cup of the pasta sauce in the bottom of a 2-quart rectangular baking dish. Layer two of the cooked noodles in the dish. Arrange cooked meatballs in a single layer on top of noodles in dish. Add two more of the cooked noodles. Top with the ricotta cheese mixture, spreading evenly. Arrange sweet pepper pieces over ricotta mixture. Top with the remaining two cooked noodles. Spread the remaining pasta sauce over noodles.

Bake, covered, for 50 minutes. Sprinkle with the remaining 1/2 cup mozzarella cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Let stand 15 minutes before serving. If desired, garnish with fresh basil.