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Fontina, Mushroom And Pancetta Lasagna

Fontina, Mushroom And Pancetta Lasagna is built on Filling, Ricotta, Spinach Directions Drained, Parmesan, and Eggs Mushrooms. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• Filling
• 30 oz
• 1 pkg
• 1/2 cup
• 2
• 1
• 2 oz
• 2
• 12 oz
• 12
• 1 lb
• 3/4 cup
• 1
• 2

Method (preview)

1. 1

   Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl.

2. 2

   Season with salt and pepper.

3. 3

   Add eggs and mix well. (Can be prepared 1 day ahead.

4. 4

   Cover and chill.)

5. 5

   Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

6. 6

   Drain.

7. 7

   Rinse under cold water to cool; drain.

8. 8

   Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon

9. 9

   Reserve 1/2 cup sauteed mushrooms for garnish.

10. 10

    Spread remaining mushrooms over cheese.

11. 11

    Arrange remaining noodles over.

12. 12

    Spread remaining sauce over noodles.

13. 13

    Sprinkle remaining Fontina and 1/4 cup

14. 14

    Parmesan over. Cover with foil. (Can be prepared 1 day ahead.

15. 15

    Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.)

16. 16

    Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes.

17. 17

    Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares.