• large saucepan
• colander
• potato masher
• wooden spoon
• large frying pan
• small saucepan
• small bowll
• blender or food processor
• 9x13-in or other large baking dish
• slotted spoon
• foil

• 2½ pounds red or Yukon Gold potatoes, quartered
• salt
• 2 T butter
• ¾ c milk
• 6 oz fresh goat cheese
• black pepper
• 3 T plus ½ c olive o8il
• 1½ pounds fresh mushrooms (Portobello, shiitake, oyster, and/or chanterelle), chopped
• 4 gloves garlic, minced
• ½ oz dried porcini mushrooms OR 1 oz dried shiitake mushrooms, minced
• ¾ c Marsala or Madeira
• 1 c red lentils
• 1 c sour cream
• ½ c Parmesan, grated
• 1 c fresh basil
• 6 whole green onions, chopped
• 2 T lemon juice
• 1 pound fresh lasagna noodles or dry noodles, cooked

Meanwhile, heat 3 T oil over medium heat, add fresh mushrooms, and sauté until golden, about 5 minutes. Add 3 cloves garlic, sauté another minute, then add dried mushrooms, Marsala, salt, and pepper. Set aside.

Boil 2 c water with lentils, cook five minutes until tender, set aside.

Combine sour cream with remaining goat cheese and half of the Parmesan, set aside.

Preheat oven to 375.

Oil the baking dish, then line with lasagna noodles. With the slotted spoon, sprinkle mushrooms evenly over noodles, then top with noodles. Spread on the mashed potatoes, then more noodles. Add sour cream, then lentils, then another layer of noodles. Cover with foil and bake for 45 minutes.

Just before the lasagna is done, combine basil, green onions, and remaining garlic in the blender. Slowly add ½ c olive oil, then lemon juice, then 2 T water. Season with salt and pepper and spoon onto dinner plates.

Sprinkle remaining Parmesan over the lasagna and cut into squares. Place a serving on each plate, and serve immediately.

See my other lasagna recipes.

Adapted from Entertaining for a Veggie Planet, by Didi Emmons, in which it's called "Portobello-Goat Cheese Lasagna with Flashy Green Sauce."

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