So tonight I created Mushroom Goat Cheese Roulade with Tomato Sauce. Labor intensive, a bit pricey but worth the time and money. Next time this will be a Sunday dish and not a week day dish.
6 tomatoes diced
2 4 oz containers of goat cheese (this is your cost)
3 shallots minced
3 cloves of garlic minced
Oregeno 1/2 tsp
2 containers of mushrooms thinly sliced
1 box of lasagna cooked
in a large skillet saute the garlic and onions for about 2-4 minutes basically until tender then add the mushroom and saute until tender. Season with salt and pepper to taste. Then add oregano and remove from fire.
Take lasagna lay out on counter top. Cut noodles in half and fill with mushroom mixture down center leaving about 1/2 inch on each edge for rolling. Prior to rolling add goat cheese crumbles into each noodle strip.
Take your baking pan and add diced tomato mixture to the bottom of pan. Once noodles are stuffed roll and place in pan and cover with rest of diced tomatoes.
Bake for 20 minutes, remove from oven and sprinkle with fresh basil.
Mine was served with a Kale salad with blood oranges and a balsamic and honey vinaigrette.
1 blood orange
1/4 cup balsamic vinegar
3 tblspn olive oil
1 tblspn rice vinegar
1 tblspn honey
mix everything but Kale into small dish, place a lid on it and shake.
cut up oranges into segments and mix with vinigrette
Serve along side Goat Cheese rolls.
Wishing you love and blessings