Fontina, Mushroom and Pancetta Lasagna

  1. FOR FILLING: Combine first 3 ingredients (30 oz.
  2. ricotta, 10 oz.
  3. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl.
  4. Season with salt and pepper.
  5. Add eggs and mix well.
  6. (Can be prepared 1 day ahead.
  7. Cover and chill.)
  8. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  9. Drain.
  10. Rinse under cold water to cool; drain.
  11. Oil 13x9x2-inch baking dish.
  12. Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish.
  13. Arrange 3 to 4 noodles over, trimming to fit as necessary.
  14. Spread half of ricotta filling over.
  15. Spoon 1 cup sauce over.
  16. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese.
  17. Top with 3 to 4 noodles, trimming to fit.
  18. Spread remaining ricotta filling over noodles.
  19. Spoon 1 cup sauce over.
  20. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
  21. Reserve 1/2 cup sauteed mushrooms for garnish.
  22. Spread remaining mushrooms over cheese.
  23. Arrange remaining noodles over.
  24. Spread remaining sauce over noodles.
  25. Sprinkle remaining Fontina and 1/4 cup Parmesan over.
  26. Cover with foil.
  27. (Can be prepared 1 day ahead.
  28. Refrigerate lasagna and reserved 1/2 cup mushrooms separately.
  29. Let lasagna stand 2 hours at room temperature before continuing.
  30. Preheat oven to 350F (180C).
  31. Bake covered lasagna 30 minutes.
  32. Uncover and continue baking until bubbling and cheese melts, about 20 minutes.
  33. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over.
  34. Let stand 10 minutes.
  35. 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)

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