3 tbsp. butter
1 lb. ground veal
1 med. onion, minced
1 (12 oz.) pkg. mushrooms, sliced
Salt
1/2 (16 oz.) pkg. lasagna noodles (about 10)
1/3 c. flour
1/2 lb. Fontina or Gruyere cheese, shredded
1/2 c. chicken broth
1 (15 oz.) container Ricotta cheese
2 eggs
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Ground nutmeg
Chopped parsley for garnish

In 10" skillet over medium high heat, in 1 tablespoon butter, cook ground veal and onion, stirring frequently, until all pan juices evaporate and veal is well browned. Spoon mixture into bowl.

In same skillet, in 2 tablespoons butter, cook mushrooms and 1/4 teaspoon salt until tender and lightly browned. Reserve 1/2 cup mushrooms for topping; stir remaining mushrooms into veal mixture.

Prepare lasagna noodles as label directs; drain.

Meanwhile, in 3 quart saucepan, place flour and whisk in milk. 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 broth 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"x9" baking dish, place thin layer of 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 lasagna noodles, ricotta cheese and veal mixture. Top with Parmesan cheese and reserved mushrooms. Sprinkle lightly with nutmeg.

Cover lasagna with foil. Bake lasagna 40 to 45 minutes until heated. Remove foil after 30 minutes to brown top. When baking is completed, remove from oven, let stand 10 minutes before serving. Garnish with parsley.

This recipe freezes well up to 2 weeks. Freeze prior to baking. Thaw in refrigerator overnight. Bake thawed lasagna in 375 degree oven about 90 minutes or until heated through. Remove foil last 15 minutes to brown top. Serves 8 to 10.