Open Lasagna with goat curd, mushrooms and tarragon
1/3 cup olive oil
150g goat curd
500g mushrooms (a mixture of mushrooms is good, such as Swiss brown and enoki)
3 garlic cloves crushed
3/4 cup veg stock
1/4 cup fresh tarragon leaves
1/2 cup thin cream
2 tbs wholegrain mustard
4 sheets fresh lasagne


heat oil in heavy based pan add mushrooms, cook until browned, add garlic cook for 1 min, add stock and tarragon – cook few minutes; add cream and mustard – cook until sauce thickens slightly, season with salt and pepper Cook lasagne sheets Place lasagne sheet on each service plate Top with mushroom sauce and dot with goats curd; sprinkle with remaining tarragon leaves.