Vegetarian Roasted Mushroom Lasagna

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1 to 11/2 pound mixed mushrooms, such as button, cremini, portobello and shiitake

2 large sweet onions, such as Vidalia or Walla Walla

About 4 tablespoons olive oil

About 4 tablespoons unsalted butter, cut into small pieces

Salt and freshly ground black pepper to taste

Zest and juice from 1 lemon

2 to 3 sprigs rosemary, leaves finely chopped, plus additional for garnish

12 to 16 ounces lasagna sheets

1 1/2 cups heavy (whipping) cream

About 3/4 cup (3 ounces) freshly grated Parmesan cheese, plus additional for garnish

Freshly grated nutmeg to taste

Salt and freshly ground white or black pepper to taste

Olive oil for the pan

8 ounces fontina cheese, thinly sliced or grated, plus additional for garnish

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