Ingredients Jump to Instructions ↓

  1. 12 lasagna noodles

  2. 1 teaspoon(s) salt

  3. 1 tablespoon(s) olive oil

  4. 1 (about 1 pound)

  5. jumbo onion , finely chopped

  6. 4 clove(s)

  7. garlic , crushed with garlic press

  8. 4 slice(s) (about 3 ounces)

  9. bacon , cut into 1/4-inch pieces

  10. 1 pound(s) white mushrooms , finely chopped

  11. 1 pound(s) portobello mushrooms , stems removed and caps finely chopped

  12. 1 package(s) (10 ounces)

  13. frozen chopped spinach , thawed and squeezed dry

  14. 1 cup(s) (4 ounces)

  15. shredded Fontina cheese

  16. 1/2 cup(s) grated Parmesan cheese

  17. 1/4 teaspoon(s) coarsely ground black pepper

  18. 1 can(s) (28 ounces ) whole tomatoes in puree

  19. 1 can(s) (14 1/2 to 16 ounces)

  20. whole tomatoes in puree

Instructions Jump to Ingredients ↑

  1. In large saucepot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper.

  2. Meanwhile, preheat oven to 450 dgrees F. In nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook 12 to 15 minutes, until tender and golden.

  3. Add garlic and cook 2 minutes longer, stirring frequently. Reserve 1/3 cup onion mixture for sauce; transfer remaining mixture to large bowl.

  4. Add bacon to skillet and cook until browned, about 7 to 8 minutes, stirring occasionally. With slotted spoon, transfer bacon to bowl with onion mixture.

  5. Into each of two 15 1/2-inch by 10 1/2-inch jelly-roll pans, spoon 2 teaspoons bacon fat from skillet. Discard any remaining fat; do not clean skillet. Place pans in oven to heat 3 minutes. Add white mushrooms to 1 hot pan and toss to coat. Add portobello mushrooms to other hot pan and toss to coat.

  6. Bake mushrooms on 2 racks in oven, uncovered, 25 minutes or until lightly browned, rotating pans between upper and lower racks halfway through cooking time. Transfer all mushrooms to bowl with onion mixture; stir in spinach, Fontina, Parmesan, pepper, and 1/2 teaspoon salt. Turn oven control to 350 degrees F.

  7. In same skillet, heat both cans of tomatoes with their puree, 1/3 cup water, and reserved 1/3 cup onion mixture to boiling over medium-high heat, stirring occasionally and breaking up tomatoes with side of spoon.

  8. Reduce heat to low; cover and simmer sauce 10 minutes. Stir 1/2 cup sauce into mushroom mixture in bowl. Spoon remaining sauce into 13-inch by 9-late glass baking dish.

  9. On work surface, place 6 lasagna noodles. Spoon scant 1/2 cup filling down center of each noodle. Roll each noodle, jelly-roll fashion; place rolled noodles, filling side up, in dish with sauce. Repeat with remaining noodles and filling.

  10. Cover and bake 30 minutes or until heated through.


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