Goat Cheese Lasagne

Name: Goat Cheese Lasagne
Ingredients: 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

12 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"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.","2":"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."}