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