Wild Mushroom Lasagna

Ingredients

60 ml olive oil
3 garlic
2 onion thinly
1 mushroom wild
7 gr italian parsley
6 gr thyme
60 ml marsala wine
55 gr butter
32 gr flour
1 gr nutmeg
240 ml milk
250 gr fontina cheese
12 lasagna noodles
110 gr mozzarella cheese
130 gr parmesan cheese
240 ml beef broth

Instructions

Preheat oven to 190ºC In a large skillet, heat olive oil, on med. high heat. Add garlic and onions and saute 6 to 7 minutes. Add mushrooms, parsley and thyme, saute 5 minutes. Stir in wine. Simmer for 5 minutes and set aside.

In saucepan, make a roux with butter, flour and nutmet. Stir in broth and milk. Collk til sauce thickens. Stir in Fontina Cheese.

In bottom of 30 cm x 20 cm baking dish arrange one third noodles. Spread with quarter mushroom mixture and quarter of the sauce. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.