Creamy Cheesy Wild Mushroom Lasagna

Savory, creamy cheese sauce is a perfect accent for flavorful wild mushrooms, onions and thinly rolled fresh pasta.

Wild Mushroom Lasagna Recipe

1 lb fresh lasagna, rolled as thin as possible.

for filling:
1/4 cup veggie stock or water
3 cloves garlic, minced
2 medium onions, thinly sliced

1 pound mixed wild mushrooms (ie, shitake, oysters, porcini, chanterelles), sliced 1/4 thick (if reconstituting dry mushrooms, reserve the liquid)
1/4 cup fresh Italian parsley, chopped
1 tablespoon fresh thyme leaves (no stems)
1/2 cup sherry

for sauce:
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon freshly ground nutmeg
1 cup plain yogurt or milk
1 cup veggie or other light colored broth (use soaking water if you used some dried mushrooms)
2 cups shredded Fontina cheese
Salt and freshly ground black pepper to taste

1 cup fresh buffalo mozzarella, shredded by squishing with your hand and shredding with fingers
1 cup freshly grated parmesan cheese

Preheat oven to 375 degrees. Prepare lasagna noodles; keep separated and covered with a towel until ready to use. If using fresh pasta, no need to precook noodles.

In a large saucepan warm the stock or water to medium hot, add onion and simmer 5 minutes then add garlic and simmer for another few minutes till onions are soft and garlic is fragrant.

Add mushrooms and herbs; continue to simmer while you prepare the sherry. Place sherry in a small saucepan and warm to medium hot, ignite with a long match or lighter; allow to burn until it naturally stops. Then stir the tempered sherry into the mushroom mixture and simmer for another 5 minutes or so; remove from heat and set aside.
In a medium saucepan over medium heat, make a roux by wisking the butter, flour, and nutmeg until creamy (no lumps!). Stir in broth and yogurt or milk; cook until sauce thickens. Stir in Fontina cheese until melted. Add salt and pepper. Remove from heat.

In a 13x9" baking dish, spread equal layers consisting of noodles, then filling and sauce (reserve about 1/2 cup of the sauce for final layer); end with a layer of noodles. Top with sauce, mozz and parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake and additional 10 minutes or until bubbling. Remove from oven and let set at least 5 minutes before cutting.