Wild Mushroom Lasagna

Preheat oven to 375 F

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 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.