FONTINA, MUSHROOM AND PANCETTA LASAGNE
Steps:
- Assembly: combine first 3 ingred. in large bowl. Season with salt and pepper. Add eggs and mix well(can be prepared 1 day ahead. cover and chill. MUSHROOMS: heat oil in heavy large skillet over med. high heat. Add pancetta and rosemary and cook 3 min. to render fat. Add mushrooms, season with S&P and cook until juices evaporate, stirring frequently, about 12 min. ASSEMBLY:cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. DRAIN. rinse under cold h20 to cool. Oil 13-9-2inch baking dish. Spread 1 cup sance over bottom of dish. Arrange 3-4 noodles over trimming to fit. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parm. cheese. Top with 3-4 noodles Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over Sprinkle with 1 cup fontina and 1/4 cup parm. REserve 1/2 cup sauted mushrooms for garnish. Spread remaining mushrom over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. sprinkle remaining Fontina and 1/4 cup Parm over. Cover with foil. (Can be prepared 1 day ahead) Refrigerate lasagne and reserved 1/2 cup mushroom separately. Let lasagne stand 2 hours at room temp. before continuing. Preheat oven 350. Bake covered lasagne 30 min. Uncover and continue baking until bubbling and cheese melts, about 20 min. Arrange reserve 1/2 cup mushrooms, tomato and 2 teaspoon rosemary over. Let stand 10 minutes. Cut into squares
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