WILD MUSHROOM AND GOAT CHEESE LASAGNA

Wild Mushroom and Goat Cheese Lasagna image

Provided by Chef mariajane

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 400°F Grease a 9x13-inch baking dish.
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.
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.
Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
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.
Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 530.5, Fat 21.6, SaturatedFat 10.8, Cholesterol 54.8, Sodium 927, Carbohydrate 62.4, Fiber 3.4, Sugar 3.6, Protein 23.3