No Pasta Lasagna With Portobello Mushrooms, Potatoes, Melted Leeks And Chive Cream Recipe

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 1 1/2 c. roasted red pepper, skins removed, seeded, and, sliced, into 1-inch pcs
• 4 lrg portobello mushroom, cleaned, stems removed, and, sliced
• 2 x leek, large, cut in half, cleaned, (dark green removed), sliced into 1/2-inch pcs
• 2 Tbsp. roasted garlic, smashed
• 1 c. goat cheese
• 1/2 c. chives, cut in 1/2-inch lengths, reserving longer pcs for garnish
•     sea salt, to taste
•     cracked black pepper, to taste
• 5 lrg Yukon Gold potato, peeled, sliced to 1/16-inch thickness, and, rinsed
• 10 x % cream, as required
•     vegetable stock, as required
•     Sauce
• 1 Tbsp. butter
• 1 Tbsp. minced shallot
• 1 tsp roasted garlic
• 2 Tbsp. white wine
• 1 1/2 c. 35% cream
• 2/3 c. goat cheese
• 1/2 x lemon, juiced
• 3 Tbsp. chives, finely, minced
•     sea salt, to taste
•     cracked black pepper, to taste

Directions