Wild Mushroom Lasagna
Yield
servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | medium |
onions
thinly sliced |
|
| 1 | pound |
mushrooms, wild
|
*
|
| ¼ | cup |
italian parsley
chopped |
|
| 1 | tablespoon |
thyme
chopped |
*
|
| ¼ | cup |
marsala wine
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | cup |
milk
|
|
| 2 | cups |
fontina cheese
|
*
|
| 12 | each |
lasagna noodles
|
*
|
| 1 | cup |
mozzarella cheese
|
*
|
| 1 | cup |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil
|
|
| 3 | cloves |
garlic
minced |
|
| 2 | medium |
onions
thinly sliced |
|
| 453.6 | g |
mushrooms, wild
|
*
|
| 59 | ml |
italian parsley
chopped |
|
| 15 | ml |
thyme
chopped |
*
|
| 59 | ml |
marsala wine
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
nutmeg
|
|
| 237 | ml |
milk
|
|
| 473 | ml |
fontina cheese
|
*
|
| 12 | each |
lasagna noodles
|
*
|
| 237 | ml |
mozzarella cheese
|
*
|
| 237 | ml |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
beef stock
|
|
Directions
Preheat oven to 375℉ (190℃).
In a large skillet, heat olive oil, on med high heat.
Add garlic and onions and sauté 6 to 7 minutes.
Add mushrooms, parsley and thyme, sauté 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 inch baking dish arrange ⅓ noodles.
Spread with ¼ mushroom mixture and ¼ 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.
