Wild Mushroom Lasagna
- 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
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
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
