FONTINA, MUSHROOM AND PANCETTA LASAGNA

Servings: 8
Ingredients:

Filling:
30 oz Ricotta; 2 15-oz. container
1 pk Spinach; chopped, frozen, c
Package directions, drained,
1/2 c  Parmesan; freshly grated (a
2    Eggs
Mushrooms:
1 T  Olive oil
2 oz Pancetta; *, or bacon, chop
2 t  Rosemary; fresh, minced or
Crumbled
12 oz Mushrooms; button, sliced
Assembly:
12    Lasanga noodles; about
Tomato, porcini and pancetta s
1 lb Fontina cheese; grated
3/4 c  Parmesan; freshly grated (a
1    Tomato; seeded, chopped
2 t  Rosemary; fresh, minced or
Crumbled

* Pancetta is Italian unsmoked bacon cured in salt and is available at
most Italian markets and some specialty food stores.
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. Add eggs and mix well. (Can be prepared 1 day
ahead. Cover and chill.)
always find a deeper dish easier toh (I always find a deeper dish easier
(I always find a deeper dish easier to with salt and pepper, and cook
l juices evaporate, stirring,
frequently, about 12 minutes.
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 13×9x2-inch baking dish (I always find a deeper dish easier to
deal with when making lasagna; 3-inches deep is MUCH better). 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 1/4 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 1/4 cup Parmesan.
Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining
mushrooms over cheese. Arrange remaining noodles over. Spread
remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup
Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
lasagna stand 2 hours at room temperature before continuing.)
Preheat oven to 350F. 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.

—–