Lasagne with mushrooms & French goat's cheese log

A light, vegetarian lasagne made with goat's cheese and mushrooms. Perfect served with a crispy green salad.

• Preparation: 30 mins
• Cooking: 30 mins
• Serves: 6

What you need:

• 200g mild ripe French goat's cheese log, crumbled or sliced
• 20g dried porcini mushrooms
• 600g mixed Portobello and chestnut mushrooms
• 2 tbsp olive oil, plus extra for greasing
• 2 chopped shallots
• 2 finely chopped garlic cloves
• 2 finely chopped sprigs of rosemary
• Sea salt and freshly ground black pepper
• 50mls white wine
• Large handful of flat-leaf chopped parsley
• 12 sheets of fresh lasagne pasta

For the topping

• 200ml creme fraiche
• 2 larges egg yolk
• 100g crumbled mild French goat's cheese log

What you do:

1. Soak the dried porcini mushrooms in a small bowl with enough boiling water to cover. Leave for 10-15 minutes until soft. Scoop out the mushrooms and squeeze out the excess water. Reserve the soaking liquid.
2. Peel the large mushrooms and slice them all into roughly the same size slices. Heat a large frying pan with the oil, and then add the shallots, garlic and rosemary. Saute over a medium heat for 4-5 minutes until the shallots are soft. Add both the soaked and fresh mushrooms to the shallots and garlic with some salt and pepper and saute over a high heat for 2-3 minutes.
3. Add a splash of white wine and a little of the reserved soaking liquid from the porcini. Season with salt and pepper and add in the chopped parsley. Leave to cool.
4. To make the topping, beat the creme fraiche, egg yolk and crumbled mild French goat's cheese log together in a bowl with salt and pepper.
5. Lightly grease an ovenproof dish, measuring about 20 x 30cm, with olive oil. Cover the bottom of the dish with a layer of the mushroom mixture, followed by some of the mild French goat's cheese log. Arrange a layer of lasagne sheets on top, then repeat the layering process twice more, finishing with a layer of lasagne.
6. Pour the topping over the lasagne, sprinkle with the remaining mild French goat's cheese log.
7. Bake for 30 minutes or until the topping is golden brown and bubbling. Leave the lasagne to stand for 5-10 minutes before serving.

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