| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Main, Dish | 8 | Servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 3 | c | Garlic, minced |
| 2 | md | Onion,thinly sliced |
| 1 | lb | Mushroom, wild |
| 1/4 | c | Italian parsley chopped |
| 1 | tb | Thyme,chopped |
| 1/4 | c | Marsala wine |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1/8 | ts | Nutmeg |
| 1 | c | Milk |
| 2 | c | Fontina cheese |
| 12 | Lasagna noodles | |
| 1 | c | Mozzarella cheese |
| 1 | c | Parmesan cheese |
| Salt and pepper |
INSTRUCTIONS
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. Recipe By: Ann Baur/tpogue@idsonline.com Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 22:09:52 +0100 From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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