Title: Wild Mushroom Lasagna
Categories: Main, Dish
Yield: 8 Servings

4 tb Olive oil
3 c Garlic, minced
2 md Onion,thinly sliced
1 lb Mushroom, wild
1/4 c Italian parsley chopped
1 tb Thyme,chopped
1/4 c Marsala wine
1/4 c Butter
1/4 c Flour
1/8 ts Nutmeg
1 c Milk
2 c Fontina cheese
12 Lasagna noodles
1 c Mozzarella cheese
1 c Parmesan cheese
Salt and pepper

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.
Recipe By: Ann Baur/tpogue@idsonline.com

Posted to FOODWINE Digest 25 November 96

Date: Mon, 25 Nov 1996 22:09:52 +0100

From: terry pogue