Main	Medium	6	60min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

• 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.
• 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.
• Sauté 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 sauté over a high heat for 2-3 minutes.
• 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.
• To make the topping, beat the crème fraîche, egg yolk and crumbled mild French goat’s cheese log together in a bowl with salt and pepper.
• 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.
• Pour the topping over the lasagne, sprinkle with the remaining mild French goat’s cheese log.
• Bake for 30 minutes or until the topping is golden brown and bubbling. Leave the lasagne to stand for 5-10 minutes before serving.