Fontina, Mushroom & Pancetta Lasagna

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 13×9×2-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.