my lasagna, and we would have it more often :). Anyway, I found this Mushroom and Leek lasagna recipe in Flour, Too, and I decided to try it. I made very few changes, but I did add bacon to have some meat, because my family has to have meat :). Each serving, for 16 servings, was 367 calories. Aaron gave this a 7, Owen gave this an 8, and Noah and I gave it a 9. Here's what to do:
10 dry lasagna noodles
1 c fresh goat cheese, at room temperature
1 c whole milk ricotta cheese
1/2 c chopped fresh basil
salt and pepper
6 pieces bacon plus bacon fat reserved
1 lb mushrooms, chopped (I used a mixture)
5 garlic cloves, smashed
4 leeks, white and light green parts only, sliced and rinsed well
2 14.5 oz cans fire roasted tomatoes
6 T unsalted butter
1/3 c flour
4 c whole milk (I used a mixture of 1% milk, half and half and heavy cream, since I was running out of whole milk :))
salt and pepper
dash of nutmeg
3 c shredded mozzarella
Cook the lasagna noodles in well salted water and set aside.
Combine the goat cheese, ricotta, basil, half of the mozzarella and salt and pepper to taste and set aside.
Crisp the bacon, remove to a plate, then in the remaining fat (about 1/4 c), cook the mushrooms and leeks with salt and garlic. Add the tomatoes and bacon and season well, then let cook and reduce a little. Set aside.
In the same skillet, melt the butter, make a roux with the flour, and then slowly stir in the milk and whisk constantly. After the bechamel thickens, season to taste.
Preheat the oven to 350.
In a large pan, spread half of the bechamel on the bottom, then lay 5 of the noodles. Scatter half of the tomato mixture over the noodles, then top with half of the goat cheese mixture, then top with another layer of noodles, the rest of the mushrooms, the rest of the goat cheese, then the rest of the bechamel, then top with the remaining mozzarella. Bake for about 1 hour, and let sit for 10 to 15 minutes before serving.