Wild Mushroom And Goat Cheese Lasagna

• MUSHROOMS
• 2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 lbs wild mushrooms, trimmed and sliced (portobello, oyster, shiitake)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh basil, chopped or 1 teaspoon dried basil
• SAUCE
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2 (375 ml) cans Carnation Evaporated Milk (regular, 2% or fat free)
• 1 teaspoon . salt
• 1/4 teaspoon pepper
• 1 cup goat cheese, crumbled
• 1 cup parmesan cheese, grated
• 1 lb lasagna noodle

1. Preheat oven to 400u0b0F Grease a 9x13-inch baking dish.
2. Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and 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 on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons 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.

mushrooms, canola oil, garlic, onion, wild mushrooms, salt, pepper, fresh basil, butter, flour, carnation, salt, pepper, goat cheese, parmesan cheese, lasagna noodle

Taken from www.food.com/recipe/wild-mushroom-and-goat-cheese-lasagna-404023 (may not work)