Goat Cheese Lasagne Recipe

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 whippinfg cream

12 ounces fresh goat cheese, such as montrachel crumbled

salt and freshly ground pepper

freshly grated nutmeg

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

Preparation

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 occasionaly about 10 minutes. Remove from heat. Stir in goat cheese. Season sauce generously with salt and 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 of noodles, 1/2 of sauce, 1/2 of tomatoes, 1/4 of noodles, remaining noodles sauce and tomatoes. Sprinnkle with parmesan cheese. Bake until crisp and bubbling about 20 minutes.