Wild Mushroom And Goat Cheese Lasagna

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 lbs wild mushrooms, trimmed and sliced (portobello, oyster, shiitake)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh basil, chopped or 1 teaspoon dried basil
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2 (375 ml) cans carnation evaporated milk (regular, 2% or fat free)
• 1 teaspoon . salt
• 1/4 teaspoon pepper
• 1 cup goat cheese, crumbled
• 1 cup parmesan cheese, grated
• 1 lb lasagna noodle

Recipe

• 1 preheat oven to 400°f grease a 9x13-inch baking dish.
• 2 heat oil in a large skillet on medium heat. add onions, and garlic and cook gently untirl fragrant, about 3 minutes. add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . stir in salt and pepper and basil. this step can be done a day ahead. just keep mixture refrigerated until ready to use.
• 3 heat butter in a large saucepan on medium heat. add flour and cook for 2 minutes. whisk in milk and bring to a boil. add salt and pepper.
• 4 meanwhile, cook lasagna noodles according to package directions. rinse in cold water.
• 5 assembly: place a single layer of noodles on bottom of prepared dish. spread 1 cup of sauce over noodles. place about 1 cup mushrooms over sauce. sprinkle with 1/4 cup goat cheese and 2 tablespoons parmesan. repeat, using 4 layers of noodles. top last layer of noodles with remaining sauce and cheese.
• 6 bake in preheated oven 35-40 minutes, or until browned and bubbly. let rest for 10 minutes before serving.