Substitute ricotta cheese for the goat cheese if you like.
ingredients
Bechamel Sauce
Lasagna
directions
In a medium saucepan, melt butter over medium heat. Add the flour and stir with wooden spoon until a paste forms.
Remove from heat and add cold milk a little at a time, stirring well between each addition. Return to heat once all the milk is added and mixture is smooth. Continue stirring over medium heat until sauce comes to a boil and thickens. Add a pinch of nutmeg and season with salt and pepper to taste. Add ¼ cup each of the pecorino and Parmesan cheese. Stir.
Preheat oven to 350 degrees F.
Butter the bottom of a 9 x 13 x 2-inch baking dish. Cook pasta in boiling salted water until just al dente, about 4 minutes. Transfer to bowl with cold water to prevent sticking. Drain on towel.
In a medium frying pan heat 1 tbsp. butter over medium heat. Add onion and garlic and sauté until translucent. Transfer to a bowl.
In the same frying pan over high heat, add remaining 1 tbsp. butter. Add mushrooms and sauté until golden and liquid has reduced. Add the onions back to the pan. Add lemon juice and cook for 1 minute. Add the thyme, parsley and basil. Season the mixture with salt and pepper. Stir to combine.
Layer lasagna with a layer of pasta and alternating with layers of bechamel, goat cheese, mushroom mixture and grated cheeses. Season layers with salt and pepper. Finish with layer of bechamel and plenty of grated cheese.
Bake lasagna in middle of oven for about 30-35 minutes or until golden.