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