A vegetarian lasagna with wild mushrooms and goat cheese in a white sauce.
|1 lb.||Lasagna Noodles|
|1/4 cup||Basil, fresh|
|2 lbs.||Wild Mushrooms, *see Note|
|2 Tbsps.||Olive Oil|
|2 tsps.||Salt, divided usage|
|1/2 tsp.||Pepper, divided usage|
|2 12-oz. cans||Evaporated Milk|
|1 cup||Goat Cheese, crumbled|
|1 lb.||Mozzarella Cheese, sliced or shredded|
|1 cup||Parmesan Cheese, grated|
Heat enough water to cook the Lasagna Noodles according to the package directions. Grease a 9x13-inch baking pan. Chop the Onion and the fresh Basil. Clean the Wild Mushrooms with a mushroom or vegetable brush then trim and slice them into 1/4" slices.
Heat the Olive Oil in a large skillet on medium heat. Add the Onions and press the Garlic into the pan using a garlic press. Cook until fragrant, about 3 minutes. Add the mushrooms and cook for 10-15 minutes, or until all the liquid has evaporated. Stir in 1 teaspoon of the Salt and 1/4 teaspoon of the Pepper and the basil.
Preheat an oven to 375°F.
Cook the lasagna noodles according to package directions. Meanwhile, heat the Butter in a 1&1/2 quart of larger saucepan on medium heat. Add the Flour and cook for 2 minutes. Whisk in the Evaporated Milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon of the Salt and 1/4 teaspoon of the Pepper.
Drain most of the water from the lasagna noodles and slowly add cold water until the water is tepid and you can hold your hand in it. Remove 1/4 of the noodles, let drain, and lay flat in the bottom of the prepared pan. Spread 1/3 of the white sauce, a little over 1 cup, over the noodles. Evenly distribute 1/3 of the mushroom mixture, a little more than a cup, over the sauce. Evenly sprinkle 1/2 of the Goat Cheese and 1/4 of the Parmesan Cheese over all. Repeat with another layer of noodles and sauce followed by 1/2 of the Mozzarella Cheese and another 1/4 of the parmesan. For the third layer use noodles, the remainder of the white sauce, mushrooms and goat cheese, and another 1/4 of the parmesan. For the final layer use the remaining noodles, mozzarella and parmesan.
Bake for 25-35 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.
Use any or any combination of your favorite wild mushrooms, e.g., portobello, oyster, shiitake, etc., which can be prepared the day before and refrigerated until ready to prepare the lasagna.
You can substitute 1 teaspoon dried basil for the 1/4 cup of fresh basil.
The Lasagna can be assembled in advanced and either refrigerated or frozen until it is baked. If frozen, thaw at least a day in advance in the refrigerator. Refrigerated Lasagne should either be brought to room temperature prior to baking or bake covered for 45 minutes at 325°F, then increase the temperature to 375°F, remove the cover and bake for 10 to 15 minutes until the sauce is bubbly and the cheese on top is browned.
Source: Modified from www.carnationmilk.ca
Yield: 1 13x9" pan
Nutrition Facts per Serving:
40g Fat (40.2% calories from fat)
9g Dietary Fiber
Exchanges per Serving:
3 Lean Meat
1 1/2 Vegetable
1/2 Non-Fat Milk
5 1/2 Fat.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.