1
: Preheat oven to 400ºF (200ºC). Grease a 9” x 13” (3L) baking dish.
2
: Heat oil in a large skillet on medium heat. Add onions and garlic and cook gently until fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated. Stir in salt, pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
3
: Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
4
: Meanwhile cook lasagna noodles according to package directions. Rinse in cold water.
5
: Assembly: Place a single layer of noodles in bottom of prepared dish. Spread 1 cup (250mL) sauce over noodles. Place about 1 cup (250mL) mushrooms over sauce. Sprinkle with ¼ cup (50mL) goat cheese and 2 tbsp (30mL) Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
6
: Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.