Fontina~ mushroom & pancetta lasagna

Yield: 8 Servings

Measure 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

* 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.

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