Wild Mushroom Lasagna
YIELD
servingsPREP
20 minCOOK
60 minREADY
1 hrsIngredients
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.
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