To make Salsa Fresca:

Mix all salsa ingredients above together and let stand at least 30 minutes before serving. Use within 24 hours.

Peel each avocado half, slice thinly, and set aside. Using an electric mixer, food processor or heavy spoon, mix the goat cheese, cream cheese, garlic, and herbs together until smooth. Add salt and pepper to taste.

To assemble, lay 1 tortilla on a cutting board and spread it with a third of the cheese mixture. Lay the avocado slices evenly over the cheese. Spread a second tortilla with another third of the cheese mixture and place it on top. Lay the roasted red peppers on top of the cheese. Spread a third tortilla with the remaining cheese mixture, place it on top of the red peppers, and arrange the roasted poblanos on top of this third layer. Top the poblanos with the last tortilla. Trim the edges of the stack to make a neater cylinder if necessary.

Preheat the oven to 350 deg F. Cut the "lasagna" into 8 wedges. To cook, heat a nonstick pan or griddle over medium heat with just a few drops of oil. Place a wedge of lasagna in the pan and cook on both sides until golden brown, 3-5 minutes per side. Place all wedges on a cookie sheet and bake until heated through, about 5 minutes. Serve immediately with salsa fresca.