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Wild Mushroom Lasagna

4 tablespoons olive oil
3 cloves garlic, minced
2 medium onion, thinly sliced
1 pound wild mushrooms
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
2 cups Fontina cheese
12 lasagna noodles
1 cup mozzarella cheese
1 cup Parmesan cheese
salt and pepper
1 cup broth

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 nutmeg. Stir
in broth and milk. Cook until 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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