Wild Mushroom Lasagna

Serving Size: 8

4 tablespoons olive oil
3 cloves garlic minced
2 medium onion thinly sliced
1 pound mixed wild mushrooms (whatever type's available)
1/4 cup Italian parsley chopped
1 tablespoon thyme chopped
1/4 cup Marsala wine
1/4 cup butter
1/4 cup flour
1/8 teaspoon nutmeg
1 cup milk
1 cup broth (chicken or vegetable)
2 cups fontina cheese
12 lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
salt and pepper

Preheat oven to 375 F

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 nutmeg. Stir in broth and milk. Cook 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.

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