Ground Veal and Wild Mushroom Lasagna Recipe

Ingredients

• 80 ml (⅓ cup) butter + 4 tbsp
• 125 ml (½ cup) all-purpose flour
• 500 ml (2 cups) milk
• 500 ml (2 cups) chicken broth
• 160 g (1 ½ cups) fresh Parmesan cheese, grated
• 13 lasagna noodles (one extra just in case!)
• 60 ml (¼ cup) olive oil, plus a little extra for the pasta
• 1 Spanish onion, finely chopped
• 800 g (1 ¾ lb) lean ground veal
• 225 g (8 oz) oyster mushrooms, sliced
• 225 g (8 oz) shiitake mushrooms, sliced
• 225 g (8 oz) cremini mushrooms, sliced
• 3 garlic cloves, finely chopped
• 1 tbsp fresh thyme leaves
• 175 g (1 ½ cups) fontina cheese, grated
• 190 g (1 ½ cups) sharp cheddar cheese, grated
• Salt and freshly ground black pepper