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Fontina, Mushroom and Pancetta Lasagna

  • 8servings
  • 180minutes
  • 762calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, H, E
MineralsCopper, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Filling

  2. 30 ounces ricotta cheese

  3. 1 package spinach , , cooked, drained,

  4. 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

  5. 2 large eggs

  6. Mushrooms

  7. 1 tablespoon olive oil

  8. 2 ounces pancetta or bacon, chopped

  9. 12 ounces mushrooms button, sliced

  10. Assembly

  11. 12 each lasagna noodles

  12. 1 pound fontina cheese grated

  13. 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated

  14. 1 each tomato seeded, chopped

  15. 2 teaspoons rosemary leaves fresh, minced

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.)

  3. 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.

  4. Oil 13x9x2-inch baking dish. Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish.

  5. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over.

  6. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese.

  7. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over.

  8. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sautéed mushrooms for garnish.

  9. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles.

  10. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead.

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

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

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

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