Preparation / Directions:
Clean mushrooms with a damp paper towel and dice. Heat olive oil in a large skillet and add onion, garlic, carrots and mushrooms. Saute for 10 minutes or until onion is translucent. Add plum tomatoes, wine, thyme and oregano. Add salt and pepper to taste and let simmer for about 40 minutes.
While the sauce is simmmering, cook lasagne noodles according to manufacturer's directions.
In another sauce pan, make the chevre bechamel sauce by melting butter over a medium heat. Stir in flour. Cook for 1 minute and then begin whisking in the half and half, stirring constantly. Once the sauce becomes thick and smooth, stir in the cream. Just heat sauce until it is hot, then add the chevre. Stir until chevre is melted and remove from heat.
Preheat oven to 350 degrees.
Now assemble the lasagne... Use a 11 x4-inch loaf pan. Coat the bottom with the tomato sauce/ vegetable mix. Cover the bottom of the dish with a layer of lasagna noodles. Next put a layer of the tomato sauce/ vegetable mix. Alternate layers of noodles, tomato sauce, noodles, bechamel sauce, etc. End up with the final layer of noodles being topped with the bechamel sauce.
Bake the lasagna until bubbling, about 45-50 minutes. Remove from oven and let rest for about 10 minutes, invert pan onto a serving platter and cut into slices and serve immediately.
Busted by Judy R. Notes: I have made this It is wonderful!! The CHEVRE BECHAMEL is out of this world.I use it on lots of other dishes also...Judy
"If we are what we eat, then I'm fast, cheap and ea