4 tablespoons olive oil
3 cloves garlic — minced
2 medium onion — thinly sliced
1 pound mushroom — wild
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 beef 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 nutmet. Stir in broth and milk. Collk til 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.