Wild Mushroom Lasagna

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.