Fontina, Mushroom and Pancetta Lasagna
Try this Fontina, Mushroom and Pancetta Lasagna recipe, or contribute your own. "Cheese" and "Pasta" are two of the tags cooks chose for Fontina, Mushroom and Pancetta Lasagna.
Yield: 8 Ready in 1 hours
favorite of 5 people 0 people want to try
|1 lbFontina cheese; grated|
|2 tsRosemary; fresh; minced or crumbled|
|Tomato; porcini & pancetta|
|1/2 cParmesan; freshly grated|
|1 tbolive oil|
|12 Lasanga noodles|
|2 ozPancetta *; or bacon, chopped|
|3/4 cParmesan; freshly grated|
|1 Tomato; seeded, chopped|
|30 ozRicotta; (2 15-oz. containers)|
|1 pkSpinach; chopped, frozen, drained|
|2 tsRosemary; fresh; minced or Crumbled|
|12 ozMushrooms; button; sliced|
Fontina, Mushroom and Pancetta Lasagna Preparation
* 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 13x9x2-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.
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