FONTINA, MUSHROOM, AND PANCETTA LASAGNA

FONTINA, MUSHROOM, AND PANCETTA LASAGNA image

Yield 8 servings

Number Of Ingredients 18

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Filling:
2 15oz cont ricotta
1 10oz frozen spinach (squeeze dry)
1/2 c. Parmesean
2 eggs (beaten)
Salt and Pepper
Mushrooms:
1T Olive Oil
2 Oz pancetta
2 t rosemary
12 oz mushrooms
Assembly:
Lasagna Noodles (12)cooked
Tomato, Porcini and Pancetta Sauce (see receipe)
1 pound fontina
3/4 C Parmesean (3 oz)
1 tomato chopped (and seeded)
2 t. fresh rosemary

Steps:

Filling: Combine all ingredients (can be made 1 day in advance cover and chill) Mushrooms: over medium heat, render pancetta and rosemary for 3 mins. Add mushrooms season and cook until juices evaporate about 12 mins. Assembly: Prepare 13x9x2 with olive oil 1 Cup of sauce 3-4 noodles 1/2 ricotta 1 Cup of sauce 1 C Fontina; 1/4 C Parmesan 3-4 Noodles remaining Ricotta 1 Cup of sauce 1 C Fontina; 1/4 C Parmesan Reserve 1/2 c mushrooms for top; Remaining mushrooms over cheese Remaining noodles Remaining sauce Remaining cheese Cover and refrig up to 1 day Sit room temp 2 hours 350F. covered 30 mins; uncovered 20 mins. sprinkle with mushroom mixture. Let rest 10 mins