4 tablespoons olive oil

3 cloves garlic -- minced

2 medium onion -- thinly sliced

1 pound mushroom -- wild

1/4 cup Italian parsley -- chopped

1 tablespoon thyme -- chopped

1/4 cup Marsala wine

1/4 cup butter

1/4 cup flour

1/8 teaspoon nutmeg

1 cup milk

2 cups fontina cheese

12 lasagna noodles

1 cup mozzarella cheese

1 cup parmesan cheese

salt and pepper 1 cup beef broth

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.