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Fontina Mushroom And Pancetta Lasagna Recipe

Serves: 8
Keywords: Fontina Mushroom And Pancetta Lasagna Recipe, recipe, recipes, Fontina Mushroom And Pancetta Lasagna Recipe

Ingredients

1
x
Filling:
1
pk
Spinach; chopped, frozen, c
½
c
Parmesan; freshly grated (a
1
x
Mushrooms:
2
oz.
Pancetta; *, or bacon, chop
1
x
Crumbled
1
x
Assembly:
1
x
Tomato, porcini & pancetta s
¾
c
Parmesan; freshly grated (a
2
t
Rosemary; fresh, minced or
30
oz.
Ricotta; 2 15-oz. container
1
x
Package directions, drained,
2
each
Eggs
1
T
Olive oil
2
t
Rosemary; fresh, minced or
12
oz.
Mushrooms; button, sliced
12
each
Lasanga noodles; about
1
lb.
Fontina cheese; grated
1
each
Tomato; seeded, chopped
1
x
Crumbled

Directions

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