Wild Mushroom Lasagna

Ingredients

4 tablespoons olive oil
3 garlic
2 onion thinly
1 mushroom wild
1/4 cup italian parsley
1 tablespoon thyme
1/4 cup marsala wine
1/4 cup butter
1/4 cup flour
1/8 teaspoon nutmeg
1 cup milk
2 cups fontina cheese
12 lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
1 cup beef broth

Instructions

Preheat oven to 375F 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 12" x 8" baking dish arrange 1/3 noodles. Spread with 1/4 mushroom mixture and 1/4 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.