Wild mushroom lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 3 | Cloves garlic, minced | |
| 2 | mediums | Onion, thinly sliced |
| 1 | pounds | Mushroom, wild |
| ¼ | cup | Italian parsley, chopped |
| 1 | tablespoon | Thyme, chopped |
| ¼ | cup | Marsala wine |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| ⅛ | teaspoon | Nutmeg |
| 1 | cup | Milk |
| 2 | cups | Fontina cheese |
| 12 | Lasagna noodles | |
| 1 | cup | Mozzarella cheese |
| 1 | cup | Parmesan cheese |
| Salt and pepper | ||
Directions
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 nutmeg. Stir in broth and milk. Cook until sauce thickens. Stir in Fontina Cheese. In bottom of 12" x 8" baking dish arrange ⅓ noodles. Spread with ¼ mushroom mixture and ¼ 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. Posted to MC-Recipe Digest V1 #
Recipe by: Ann Baur/tpogue@...
From: Terry Pogue <tpogue@...>
Date: 10 Dec 1996 05:52:33 -0700
Related recipes
- Baked lasagna with mushrooms sauce
- Double mushroom lasagna
- Mixed-mushroom lasagna with parmesan sauce
- Mushroom & spinach lasagna
- Mushroom & spinach lasagne
- Mushroom and spinach lasagna
- Mushroom and spinach lasagne
- Mushroom vegetarian lasagne
- Potato and mushroom lasagna
- Recipe: mushroom & spinach lasagna
- Spinach & mushroom lasagna
- Spinach and mushroom lasagna
- Spinach and mushroom lasagna ii
- Spinach and mushroom lasagne
- Spinach mushroom lasagna
- Spinach mushroom lasagna i
- Wild mushroom and three-cheese lasagne
- Wild mushroom lasagne
- Wild mushroom lasagne with mushroom jus
- Wild-mushroom lasagna