butter
1 lb. ground veal
1 med. onion, minced
12 oz. pkg. mushrooms, sliced
Salt
10 lasagne noodles
1/3 c. all-purpose flour
1/2 lb. Fontina or Gruyere cheese, shredded (2 c.)
1/2 c. dry vermouth or chicken broth
15 oz. ricotta cheese
2 eggs
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Ground nutmeg

ABOUT 2 1/4 HOURS BEFORE SERVING OR UP TO 2 WEEKS AHEAD: In 10 inch skillet over medium-high heat, in 1 tablespoon hot butter, cook ground veal and onion, stirring frequently until all pan juices evaporate and veal is well browned. Spoon veal mixture into bowl. In same skillet, in 2 tablespoons hot butter, cook mushrooms and 1/4 teaspoon salt until mushrooms are tender and lightly browned. Reserve 1/2 cup mushrooms for topping; stir remainder into bowl with veal mixture. Prepare lasagne noodles as label directs; drain. Meanwhile, in 3 quart saucepan, place flour. With wire whisk, gradually stir in milk until smooth. Add 1 tablespoon butter and 1/4 teaspoon salt. Cook over medium heat, stirring until sauce boils and thickens slightly. Stir in Fontina cheese and vermouth until sauce is smooth and cheese melts. Remove saucepan from heat. In bowl, mix ricotta, eggs, and chopped parsley. Preheat oven to 375 degrees. In 13 x 9 inch baking dish, place a thin layer of cheese sauce. Arrange half of noodles on sauce, then layer half of ricotta mixture, half of veal mixture, and half of remaining sauce. Repeat with remaining noodles, ricotta cheese, and veal. Top with Parmesan cheese and reserved mushrooms. Sprinkle lightly with nutmeg. Cover lasagne with foil. Bake 40 to 45 minutes until heated through. After lasagne has baked 30 minutes, remove foil to brown. Remove from oven; let stand 10 minutes for easier serving. Garnish with parsley, if desired. Makes 10 servings.

TO FREEZE AND SERVE UP TO 2 WEEKS LATER: Prepare lasagne. Wrap unbaked lasagne with heavy duty foil. To bake frozen lasagne, thaw wrapped lasagne overnight in refrigerator. Bake thawed lasagne in 375 degree oven for 1 1/2 hours or until heated through. Remove foil last 15 minutes to brown top.