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Fontina, Mushroom & Pancetta Lasagna

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Recipe

Fontina, Mushroom and Pancetta Lasagna recipe

 

Yield

8 servings

Prep

1 hrs

Cook

1 hrs

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Filling
30 ounces ricotta cheese
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1 package spinach
, , cooked, drained,
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½ cup Parmesan cheese
freshly grated
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2 large eggs
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Mushrooms
1 tablespoon olive oil
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2 ounces pancetta
or bacon, chopped
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2 teaspoons rosemary leaves
fresh, minced
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12 ounces mushrooms
button, sliced
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Assembly
12 each lasagna noodles
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1 pound fontina cheese
grated
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¾ cup Parmesan cheese
grated
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1 each tomatoes
seeded, chopped
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2 teaspoons rosemary leaves
fresh, minced
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Ingredients

Amount Measure Ingredient Features
Filling
867 ml/g ricotta cheese
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1 package spinach
, , cooked, drained,
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118 ml Parmesan cheese
freshly grated
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2 large eggs
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Mushrooms
15 ml olive oil
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57.8 ml/g pancetta
or bacon, chopped
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1E+1 ml rosemary leaves
fresh, minced
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346.8 ml/g mushrooms
button, sliced
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Assembly
12 each lasagna noodles
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453.6 g fontina cheese
grated
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177 ml Parmesan cheese
grated
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1 each tomatoes
seeded, chopped
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1E+1 ml rosemary leaves
fresh, minced
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

where is the sauce recipe?

anonymous

It was printed with the original recipe in Bon Appetit but does not appear here for some reason.

 

 

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 76241% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 789mg 33%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 20%
Sugars g
Protein 84g
Vitamin A 87% Vitamin C 21%
Calcium 67% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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