Fontina~ mushroom & pancetta lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filling: | ||
| 30 | ounces | Ricotta; 2 15-oz. container |
| 1 | pack | Spinach; chopped, frozen, c |
| Package directions, drained, | ||
| ½ | cup | Parmesan; freshly grated (a |
| 2 | Eggs | |
| Mushrooms: | ||
| 1 | tablespoon | Olive oil |
| 2 | ounces | Pancetta; *, or bacon, chop |
| 2 | teaspoons | Rosemary; fresh, minced or |
| Crumbled | ||
| 12 | ounces | Mushrooms; button, sliced |
| Assembly: | ||
| 12 | Lasanga noodles; about | |
| Tomato, porcini & pancetta s | ||
| 1 | pounds | Fontina cheese; grated |
| ¾ | cup | Parmesan; freshly grated (a |
| 1 | Tomato; seeded, chopped | |
| 2 | teaspoons | Rosemary; fresh, minced or |
| Crumbled | ||
Directions
* Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and ½ cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about
12 minutes. ASSEMBLY:
Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better).
Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish.
Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and ¼ cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and ¼ cup Parmesan.
Reserve ½ cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and ¼ cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved ½ cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes.
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.