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