Try this Fontina, Mushroom and Pancetta Lasagna recipe, or contribute your own.
Suggest a better description* 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.)
FOR MUSHROOMS: Heat oil in a heavy skillet over medium heat. Add bacon/pancetta and rosemary, and cook until fat renders (about 3 min). Add mushrooms, season with salt and pepper and cook until juices evaporate, about 12 minutes.
FOR SAUCE: Rinse mushrooms briefly in cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onions are translucent, stirring occasionally (about 8 minutes). Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Pour in reserved mushroom liquid, leaving sediment in bowl. Simmer until thick, about 35 minutes. Season with salt and pepper.
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 sauce, trimming to fit as necessary. Spread half of ricotta filling over noodles. Spoon 1 cup sauce over filling. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (407g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 535 | ||
Calories from Fat: 334 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 37.1g | 49 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 123.8mg | 38 % | |
Sodium 1126.7mg | 39 % | |
Potassium 625.1mg | 16 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 10.7g | ||
Protein 38.4g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 535
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.