- 8
Ingredients
- MUSHROOMS
- 2 tbsp [30mL] Crisco® Canola or Vegetable Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 lb [1kg] wild mushrooms (portobellos, oyster, shitake), trimmed and sliced
- 1 tsp [5mL] salt
- 1/4 tsp [1mL] pepper
- 1/4 cup [50mL] chopped fresh basil (1 tsp/5mL dried)
- SAUCE
- 1/4 cup [50mL] butter
- 1/3 cup [75mL] Robin Hood® All Purpose Flour
- 2 cans [375mL each] Carnation® Regular, 2% or Fat Free Evaporated Milk
- 2 cups [500mL] water
- 1 tsp [5mL] salt
- 1/4 tsp [1mL] pepper
- 1 cup [250mL] goat cheese, crumbled
- 1 cup [250mL] grated Parmesan cheese
- 1 lb [500g] lasagna noodles
Preparation
Step 1
Preheat oven to 400ºF (200ºC). Grease a 9” x 13” (3L) baking dish.
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.
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 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.
Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.
TIPS:
• You can also use white or brown mushrooms instead of the wild mushrooms.