Goat Cheese Lasagne
- 1/4 cup (1/2 stick)unsalted butter
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1/2 cup all purpose flour
- 1 cup chicken stock or canned broth
- 3 cups whipping cream
- 12 ounces fresh goat cheese, such as mantrachet, crumbled
- 8 ounces lasagne noodles cooked and drained
- 8 ounces whole milk ricotta
- cheese
- 1/2 cup oil packed sun dried tomatoes, drained and chopped
- 1/2 cup freshly grated parmesan cheese
- Melt butter in heavy large saucepan over medium low heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add flour and stir 5 minutes. Whisk in stock. Cook until very thick, stirring frequently about 5 minutes. Add cream and cook until very thick sauce forms, stirring occasionally, about 30 minutes. Remove from heat. Stir in goat cheese. Season sauce generously with salt, pepper and nutmeg.
- Preheat oven to 350 degrees. Butter bottom of 7x12 inch baking pan. Place 1/4 of noodles in bottom of pan. Layer on 1/2 of ricotta cheese, 1/4 noodles, 1/2 of sauce, 1/2 of tomatoes remaining noodles sauce tomatoes and parmesan cheese. Bake until crisp and bubbling about 20 minutes.
butter, onion, garlic, flour, chicken stock, whipping cream, goat cheese, noodles, milk ricotta, cheese, oil, freshly grated parmesan cheese
Taken from www.epicurious.com/recipes/member/views/goat-cheese-lasagne-50010040 (may not work)