You can use any mushrooms here. I generally like to use a mix of shiitakes and cremini, but whatever you have on hand will work. The goat cheese is optional but I love the way it enriches the dish.

Serves 4 – 6

1⁄4 c all-purpose flour (or a gluten-free mix)
6 T unsalted butter, divided
2 1⁄2 c milk, warm
Pinch of cayenne pepper
1 T pressed or minced garlic
3 oz soft goat cheese (optional)
Pinch of grated nutmeg
Kosher salt and black pepper
12 oz mushrooms, cleaned, trimmed and sliced
3 T dry sherry, or white wine or balsamic vinegar
1⁄2 c grated parmesan cheese
1⁄4 c shredded mozzarella
8-10 no-bake lasagne noodles (regular or gluten-free)

Place 4 tablespoons of butter in a medium saucepan over medium-low heat. Once butter melts, add flour, stirring to make a bubbling white paste and cook 2 minutes. Do not let it brown. Add garlic and cayenne, stir once or twice, then whisk in the milk, continuing to whisk as the sauce thickens. Bring to a boil, then lower the heat to a simmer and cook 2-3 minutes more until you have a smooth white sauce. Stir in goat cheese, if using, and nutmeg, and taste for salt and pepper. Set aside.

Heat a large skillet over medium heat and add remaining two tablespoons of butter. When butter foams, add mushrooms to the pan with 1⁄2 teaspoon of salt. Cook, stirring occasionally, until mushrooms are tender and beginning to brown, about 4-6 minutes. Add sherry to deglaze the pan, scraping up any browned bits, and cook for another 2-3 minutes until glossy and liquid is reduced. Add sautéed mushrooms to the reserved white sauce and gently stir to mix.

Preheat oven to 400 degrees. Oil or butter a deep 9x9 baking dish. Spread about a 1⁄2 cup of mushroom mixture in the bottom of the dish. Place a layer of noodles over the mixture. Spread another 1⁄2 cup of mushroom mixture over noodles, then sprinkle with 2-3 tablespoons of shredded parmesan. Continue layering this way until you’ve used all but 1⁄2 cup of mushroom mixture. Finish with a layer of noodles and remaining 1⁄2 cup of mushroom mixture. Sprinkle parmesan and mozzarella cheese on top. Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes to lightly brown the top. Remove from the oven and let cool 10 minutes before serving.

Cheesy Mushroom Lasagne