Fontina, Mushroom & Pancetta Lasagna
Fontina, Mushroom and Pancetta Lasagna recipe
Yield
8 servingsPrep
1 hrsCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 30 | ounces |
ricotta cheese
|
|
| 1 | package |
spinach
, , cooked, drained, |
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| 2 | large |
eggs
|
|
| Mushrooms | |||
| 1 | tablespoon |
olive oil
|
|
| 2 | ounces |
pancetta
or bacon, chopped |
*
|
| 2 | teaspoons |
rosemary leaves
fresh, minced |
|
| 12 | ounces |
mushrooms
button, sliced |
|
| Assembly | |||
| 12 | each |
lasagna noodles
|
*
|
| 1 | pound |
fontina cheese
grated |
|
| ¾ | cup |
Parmesan cheese
grated |
|
| 1 | each |
tomatoes
seeded, chopped |
|
| 2 | teaspoons |
rosemary leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 867 | ml/g |
ricotta cheese
|
|
| 1 | package |
spinach
, , cooked, drained, |
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 2 | large |
eggs
|
|
| Mushrooms | |||
| 15 | ml |
olive oil
|
|
| 57.8 | ml/g |
pancetta
or bacon, chopped |
*
|
| 1E+1 | ml |
rosemary leaves
fresh, minced |
|
| 346.8 | ml/g |
mushrooms
button, sliced |
|
| Assembly | |||
| 12 | each |
lasagna noodles
|
*
|
| 453.6 | g |
fontina cheese
grated |
|
| 177 | ml |
Parmesan cheese
grated |
|
| 1 | each |
tomatoes
seeded, chopped |
|
| 1E+1 | ml |
rosemary leaves
fresh, minced |
|
Directions
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.)
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 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 sautéed 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 350℉ (180℃). 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.
