SUNDRIED TOMATO AND GOAT’S CHEESE LASAGNE

6 tablespoons extra-virgin olive oil
12 no-boil lasagne sheets
1 medium onion (chopped)
6 tablespoons all-purpose flour
250 g crumbled fresh goat cheese
5 garlic cloves (minced)
Salt (to taste)
Freshly ground black pepper (to taste)
6 cups whole milk
250 g Ladle Fine Foods Sun Dried Tomatoes in a Sunflower and Olive Oil Vinaigrette (chopped)

Preheat the oven to 190°C.
In a large heavy pot, heat the oil and sauté the onions, garlic, 1 teaspoon salt and 3/4 teaspoon ground pepper, for about 8 minutes, until golden. Stir in the flour and cook while continuously stirring for 1 minute. Whisk in the milk and bring to a boil for 5 minutes before removing the pot from the heat and stirring in the goat cheese until it is melted. Season the sauce with more salt and pepper to taste.
In a 2 to 3 litre lasagne dish spread a cup of the sauce over the bottom. Place 3 lasagne sheets evenly over the sauce, leaving even space between the sheets. Do not overlap the sheets. Top the pasta sheet layer evenly with a layer of sauce, then place another layer of pasta sheets on top. Spread another, even layer of the sauce over the lasagne sheets and scatter a half the chopped sun dried tomatoes over top. Top with another layer of lasagne sheets, then sauce, then the remaining pasta sheets. Scatter the remaining sun dried tomatoes and top with the remaining cheese sauce.
Cover the lasagne dish with foil and bake for about 45 minutes. Uncover the dish and continue to bake until the cheese is browned. Let the lasagne rest for about 10 minutes before serving.