Wild Mushroom Lasagna

1 1/2 pound mixed specialty mushrooms such as shiitake, crimini, portabella and oyster mushrooms cleaned and sliced.
4 tbs. olive oil
3 garlic cloves, minced
2 medium onions thinly sliced
cup chopped Italian parsley
1 tbs. chopped fresh oregano
cup dry Marsala wine
Salt and pepper to taste
cup butter
cup flour
1/8 tsp. ground nutmeg
1-cup beef or vegetable broth
1-cup milk
2 cups shredded fontina
12 spinach lasagna noodles (cooked according to package)
1 cup shredded mozzarella
1 cup grated Parmesan

In a large skillet, heat olive oil over medium-high heat. Add garlic and onions and sauté, stirring often, until tender, about 6-7 minutes. Add mushrooms, parsley, and oregano and sauté 5 minutes longer. Stir in wine and simmer 5 minutes. Set aside.

In a large saucepan, melt butter over medium heat. Bled in flour and nutmeg. Cook and stir until bubbly. Gradually stir in broth and milk. Cook and stir until sauce boils and thickens slightly. Stir in fontina and cook just until melted.

Preheat oven to 375 degrees F. In bottom of 12x8 inch-baking dish arrange 1/3 of the lasagna noodles in a single layer. Spread with of the mushroom mixture and of the sauce. Repeat layers with remaining noodles, mushroom mixture, and sauce, ending with the sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes longer until cheese is golden on top. Let stand 10 minutes.

Serves 6-8.