- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons all-purpose flour
- 6 cups whole milk
- 8 ounces crumbled fresh goat cheese
- 12 no-boil lasagna noodles
- 8 ounces oil-packed sun dried tomatoes, chopped if large
How to make this recipe
Preheat the oven to 375°F.
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the goat cheese un-til it is melted. Season the cheese sauce with salt and pepper to taste.
In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the cheese sauce over the bottom. Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles. Top the noodle layer evenly with a layer of cheese sauce, then place another 3 noodles on top. Spread an even layer of cheese sauce over the noodles, then scatter half the sun dried tomatoes over top. Top with another layer of 3 noodles, then sauce, then the remaining 3 noodles. Scatter the remaining sun dried tomatoes and top with the remaining cheese sauce.
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned, about 30 minutes more. Let the lasagna stand 10 minutes before serving.