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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
60 ml olive oil |
3 garlic cloves, minced |
2 onions, thinly sliced |
450 g mushrooms, such as oyster, shiitake, horse, a mixture etc |
25 g chopped italian parsley |
15 ml chopped fresh thyme |
200 ml dry marsala wine |
coarse salt |
fresh ground pepper |
60 g butter |
50 g plain flour |
1 pinch grated nutmeg |
200 ml beef stock or 200 ml vegetable stock |
200 ml milk |
200 g shredded fontina cheese |
12 spinach lasagna noodles |
100 g shredded mozzarella cheese |
100 g grated parmesan cheese |
Directions:
1. Heat olive oil over medium-high heat in a large frying pan.
2. Add garlic and onions and sauté, until tender.
3. Add mushrooms, parsley, and thyme and sauté 5 minutes longer.
4. Stir in wine and simmer 5 minutes.
5. Set aside.
6. In large saucepan, melt butter over medium heat.
7. Blend in flour and nutmeg, cooking and stirring until bubbly.
8. Gradually stir in broth and milk, cooking and stirring until sauce boils and thickens slightly.
9. Stir in fontina cheese and cook just until melted.
10. Preheat oven to 375 degrees.
11. In bottom of 12 by 8 inch baking dish arrange 1/3 of the lasagne noodles in single layer.
12. Spread with one quarter of the mushroom mixture and one quarter of the sauce.
13. Repeat layers with remaining noodles, mushroom mixture, and sauce, ending with sauce.
14. Sprinkle with mozzarella and Parmesan.
15. Cover with foil and bake 30 minutes.
16. Remove foil and bake 10 minutes longer.
17. Cut into squares to serve.
18. For Vegetarian use the vegetable stock.
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