Wild Mushroom and Goat Cheese Lasagna : Recipe and best photos
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Are you looking for the best Wild Mushroom and Goat Cheese Lasagna recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Wild Mushroom and Goat Cheese Lasagna photos and we also list the complete Wild Mushroom and Goat Cheese Lasagna recipe to prepare it easily at home.

Makes:
8 servings  

Freezes:
excellent  

Preparation Time:
20 minutes 

Cooking Time:
40 minutes 

Ingredients :

Mushrooms

2 tbsp30mLCrisco® Canola or Vegetable Oil

1onion, chopped

2cloves garlic, chopped

2 lb1kgwild mushrooms (portobellos, oyster, shitake), trimmed and sliced

1 tsp5mLsalt

¼ tsp1mLpepper

¼ cup50mLchopped fresh basil (1 tsp/5mL dried)

Sauce

¼ cup50mLbutter

1/3 cup75mLRobin Hood® All Purpose Flour

2 cans354mL eachCarnation® Regular, 2% or Fat Free Evaporated Milk

2 cups500mLwater

1 tsp5mLsalt

¼ tsp1mLpepper

1 cup250mLgoat cheese, crumbled

1 cup250mLgrated Parmesan cheese

1 lb500glasagna 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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