Fontina, Mushroom and Pancetta Lasagna Recipe

Name: Fontina, Mushroom and Pancetta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces ricotta cheese; 1 package spinach , , cooked, drained,; 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated; 2 large eggs; 1 tablespoon olive oil; 2 ounces pancetta or bacon, chopped; 2 teaspoons rosemary leaves fresh, minced; 12 ounces mushrooms button, sliced; 12 each lasagna noodles; 1 pound fontina cheese grated; 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 1 each tomatoes seeded, chopped; 2 teaspoons rosemary leaves fresh, minced

Servings: persons

30 ounces ricotta cheese
1 package spinach , , cooked, drained,
1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
2 large eggs
1 tablespoon olive oil
2 ounces pancetta or bacon, chopped
2 teaspoons rosemary leaves fresh, minced
12 ounces mushrooms button, sliced
12 each lasagna noodles
1 pound fontina cheese grated
3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
1 each tomatoes seeded, chopped
2 teaspoons rosemary leaves fresh, minced

1
FOR FILLING: Combine first 3 ingredients (30 oz.
2
ricotta, 10 oz.
3
spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl.
4
Season with salt and pepper.
5
Add eggs and mix well.
6
(Can be prepared 1 day ahead.
7
Cover and chill.)
8
ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
9
Drain.
10
Rinse under cold water to cool; drain.
11
Oil 13x9x2-inch baking dish.
12
Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish.
13
Arrange 3 to 4 noodles over, trimming to fit as necessary.
14
Spread half of ricotta filling over.
15
Spoon 1 cup sauce over.
16
Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese.
17
Top with 3 to 4 noodles, trimming to fit.
18
Spread remaining ricotta filling over noodles.
19
Spoon 1 cup sauce over.
20
Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
21
Reserve 1/2 cup sauteed mushrooms for garnish.
22
Spread remaining mushrooms over cheese.
23
Arrange remaining noodles over.
24
Spread remaining sauce over noodles.
25
Sprinkle remaining Fontina and 1/4 cup Parmesan over.
26
Cover with foil.
27
(Can be prepared 1 day ahead.
28
Refrigerate lasagna and reserved 1/2 cup mushrooms separately.
29
Let lasagna stand 2 hours at room temperature before continuing.
30
Preheat oven to 350F (180C).
31
Bake covered lasagna 30 minutes.
32
Uncover and continue baking until bubbling and cheese melts, about 20 minutes.
33
Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over.
34
Let stand 10 minutes.
35
Cut into squares.

2296

kcal

Calories

Fat

238

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 ounces ricotta cheese, 1 package spinach , , cooked, drained,, 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated, 2 large eggs, and more.

Yes, Fontina, Mushroom and Pancetta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fontina, Mushroom and Pancetta Lasagna

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