pasta - Hubert's Goat Cheese Lasagna

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Huberts Goat Cheese Lasagne

 

Recipe By :Karen Hubert Allison

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup chopped onion

1/2 cup wild mushrooms -- steamed and sliced

1 tablespoon flour

1/4 cup vegetable broth

1/2 cup sun-dried tomatoes -- reconstituted and chopped

1 cup milk

6 ounces crumbled aged goat cheese -- any mold or rind removed

1 pound fresh pasta sheets

2 cups ricotta cheese

1/4 cup grated Parmesan cheese

1/2 cup fresh artichoke hearts -- cooked and sliced

 

This favorite lasagne can be made with or without wild mushrooms and fresh

artichoke hearts. It is good either way.

 

Butter or oil a 13 x 9 x 3-inch lasagne pan. Preheat the oven to 400 deg rees.

Put a large pot of saIted water to boil.

 

Make the goat cheese sauce: Heat the oil in a saucepan, add the onions, and cook

for 5 minutes, until softened but not browned. Stir in the mushrooms. Sprinkle

the flour over the onion-mushroom mixture and to combine. Add the broth and stir

over low heat until the sauce thickens. Add the sun-dried tomatoes and slowly

pour in the milk. Stir to incorporate into the sauce, then add the goat cheese

and cook over low heat for another 2 minutes.

 

Boil the pasta sheets until barely tender; drain and separate them.

 

Line the bottom of the prepared pan with pasta and spread with one-third of the

ricotta, then with one

quarter of the goat cheese sauce. Sprinkle with 1 tablespoon of Parmesan. Repeat

the layers, scattering the artichoke hearts over the middle layer, so that you

have 4 layers of pasta and 3 of filling. Top with remaining cheese and sauce.

cover with foil, and bake for 30 minutes. Remove the foil and bake another 15

minutes or

until bubbly. Let stand for 10 minutes before serving.

 

 

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 235 Calories; 16g Fat (58.9% calories

from fat); 13g Protein; 11g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol;

307mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0