Sometimes we tend to eat lighter or enjoy meatless meals such as Mushroom and Goat Gouda Cheese Lasagna. This lasagna is rich and delicious with the creamy Goat Gouda cheese sauce, mushrooms, lemon, Parmesan, and Romano cheese topping. It’s memorable, fitting for a weeknight dinner.
This recipe is a straightforward lasagna recipe, but as you may have heard, simplicity is the reason that makes Italian cuisine so incredible. Whenever you buy the right quality ingredients, you can create amazing dishes with just a few items. There are three different kinds of cheese used in this lasagna: Romano cheese, Goat Gouda cheese, and Parmesan cheese; all giving this baked pasta dish lots of flavors.
Put a saucepan over medium-high heat and melt the Kalleh Dairy Butter. Whisk in the flour and stir with a wooden spoon until a dough forms.
Remove from heat and gradually pour cold Full-Fat Kalleh Milk, stirring well until the mixture is smooth. Return to heat, continue stirring over medium heat and bring sauce to a boil.
Preheat the oven to 176ºC (350ºF).
Grease a baking dish (9 x 13 inches) with butter. Bring a pot of salted water to a boil and cook lasagna sheets in boiling salted water until just under al dente, for about 4 minutes. Drain and rinse with cold water then transfer to a clean dish towel; set it aside.
Bring a medium frying pan and heat one tablespoon butter over medium heat. Add garlic and onion and sauté until golden. Transfer to a bowl; set it aside.
Put a frying pan over high heat, add the remaining one tablespoon butter. Add mushrooms and sauté until liquid has reduced and become golden. Then, add the onions back to the pan. Pour lemon juice and cook for 1 minute. Add the basil, parsley, and thyme. Season the mixture with salt and pepper. Combine together.
Spread a layer of the Bechamel Sauce on the bottom of your baking dish. Add one layer of cooked lasagna sheet and top with Kalleh Goat Gouda Cheese, mushroom mixture, and Parmesan and Romano cheeses. Season layers with salt and pepper. Repeat layering and finish the lasagna with a layer of Bechamel and plenty of Romano and Parmesan cheeses.
Bake lasagna in the oven for about 30-35 minutes, until golden. Let rest for 10 minutes before serving. Now it is ready to serve! Enjoy your delicious Mushroom and Goat Gouda Cheese Lasagna!
You can refrigerate leftover lasagna for up to 2 days.
You can use wild mushrooms portobellos, oyster, shitake
You can assemble it the night before