B4U Recipes - Wild Mushroom Lasagna

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Wild Mushroom Lasagna

12 lasagna pasta noodles
4 tablespoons olive oil
3 cloves garlic, minced
2 medium onions, thinly sliced
1 pound mixed wild mushrooms (chanterelles, shiitake, oyster, etc.), cleaned and sliced 1/4-inch thick**
1/4 cup fresh Italian parsley, chopped
1 tablespoon fresh thyme, chopped
1/4 cup Marsala wine
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 cup milk
1 cup chicken or vegetable broth
2 cups shredded Fontina cheese
Salt and pepper to taste
1 cup shredded mozzarella cheese

Directions ::..

Preheat oven to 375 degrees. Prepare lasagna noodles according to package directions; rinse and drain. Set each noodle flat on paper towels. Do not stack lasagna noodles (they will stick to each other and you cannot separate them).

In a large frying pan over medium-high heat, heat olive oil; add garlic and onion and saute 6 to 7 minutes. Add mushrooms, parsley, and thyme; saute 5 additional minutes. Stir in wine and simmer for another 5 minutes; remove from heat and set aside.

In a medium saucepan over medium heat, make a roux with butter, flour, and nutmeg. Stir in chicken or vegetable broth and milk; cook until sauce thickens. Stir in Fontina cheese until melted. Add salt and pepper. Remove from heat.

Layer 1/3 of the cooked lasagna noodles over the bottom of a 13×9-inch baking dish. Spread 1/3 of the mushroom mixture on top of the noodles; spread 1/3 of the sauce over the mushroom mixture. Repeat layering two more times, ending with the sauce. Sprinkle with mozzarella and parmesan cheese. Cover dish tightly with aluminum foil, (tenting slightly to prevent foil from touching top layer). Bake in middle of oven for 30 minutes. Remove aluminum foil and bake an additional 10 minutes or until top is bubbling. Remove from oven and let stand for 5 minutes before cutting and serving. To serve, slice into squares.