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8 servings
suggest servings
| Filling | |||
| 30 | ounces | ricotta cheese | |
| 1 | package | spinach | , , cooked, drained, |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | 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 |
| 3/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | each | tomato | 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 sautéed 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. 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.
| % Daily Value* | |
| Total Fat 34.0g | 53% |
| Saturated Fat 19.0g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 789mg | 33% |
| Total Carbohydrate 71.0g | 24% |
| Dietary Fiber 5.0g | 20% |
| Sugars 3.0g | |
| Protein 42.0g | 84% |
| Vitamin A | 87% | Vitamin C | 21% | |
| Calcium | 67% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Thank you for including this in your datebase. When we are in Cincinnati, we LOVE to eat at Skyline. I am thrilled to find this recipe. It takes some getting used to, but once you develop a taste for this chili, the others pale in comparison!
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