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Wild Mushroom and Goat Cheese Lasagna

Wild Mushroom and Goat Cheese Lasagna

  • Makes: 8 servings  
  • Freezes: excellent 
  • Preparation Time: 20 minutes 
  • Cooking Time: 40 minutes 

Ingredients

Mushrooms

2 tbsp30mL Canola or Vegetable Oil

1 onion, chopped

2 cloves garlic, chopped

2 lb1kg wild mushrooms (portobellos, oyster, shitake), trimmed and sliced

1 tsp5mL salt

¼ tsp1mL pepper

¼ cup50mL chopped fresh basil (1 tsp/5mL dried)

Sauce

¼ cup50mL butter

1/3 cup75mL Robin Hood® All Purpose Flour

2 cans354mL each Carnation® Regular, 2% or Fat Free Evaporated Milk

2 cups500mL water

1 tsp5mL salt

¼ tsp1mL pepper

1 cup250mL goat cheese, crumbled

1 cup250mL grated Parmesan cheese

1 lb500g lasagna noodles

Directions

  1 Preheat oven to 400ºF (200ºC). Grease a 9” x 13” (3L) baking dish.

  2 Heat oil in a large skillet on medium heat. Add onions and garlic and cook gently until fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated. Stir in salt, 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 in bottom of prepared dish. Spread 1 cup (250mL) sauce over noodles. Place about 1 cup (250mL) mushrooms over sauce. Sprinkle with ¼ cup (50mL) goat cheese and 2 tbsp (30mL) 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.

Tip(s)

You can also use white or brown mushrooms instead of the wild mushrooms.


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