Fontina, Mushroom and Pancetta Lasagna
- 30 ounces ricotta cheese
- 1 package spinach , , cooked, drained,
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
- 2 large eggs
- 1 tablespoon olive oil
- 2 ounces pancetta or bacon, chopped
- 2 teaspoons rosemary leaves fresh, minced
- 12 ounces mushrooms button, sliced
- 12 each lasagna noodles
- 1 pound fontina cheese grated
- 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
- 1 each tomatoes seeded, chopped
- 2 teaspoons rosemary leaves fresh, minced
- FOR FILLING: Combine first 3 ingredients (30 oz.
- ricotta, 10 oz.
- spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl.
- Season with salt and pepper.
- Add eggs and mix well.
- (Can be prepared 1 day ahead.
- Cover and chill.)
- 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.
- 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 1/4 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 1/4 cup Parmesan.
- Reserve 1/2 cup sauteed mushrooms for garnish.
- Spread remaining mushrooms over cheese.
- Arrange remaining noodles over.
- Spread remaining sauce over noodles.
- Sprinkle remaining Fontina and 1/4 cup Parmesan over.
- Cover with foil.
- (Can be prepared 1 day ahead.
- Refrigerate lasagna and reserved 1/2 cup mushrooms separately.
- Let lasagna stand 2 hours at room temperature before continuing.
- Preheat oven to 350F (180C).
- 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.
ricotta cheese, spinach, parmesan, eggs, olive oil, bacon, rosemary, mushrooms button, lasagna noodles, parmesan, tomatoes, rosemary
Taken from recipeland.com/recipe/v/fontina-mushroom-pancetta-lasag-44835 (may not work)