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2 tbsp30mLCrisco® Canola or Vegetable Oil
2cloves garlic, chopped
2 lb1kgwild mushrooms (portobellos, oyster, shitake), trimmed and sliced
¼ cup50mLchopped fresh basil (1 tsp/5mL dried)
1/3 cup75mLRobin Hood® All Purpose Flour
2 cans354mL eachCarnation® Regular, 2% or Fat Free Evaporated Milk
1 cup250mLgoat cheese, crumbled
1 cup250mLgrated Parmesan cheese
1 lb500glasagna noodles
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
. 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.
You can also use white or brown mushrooms instead of the wild mushrooms.
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