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Ingredientes
- 30 ounce Ricotta, 2 15-ounce. container
- 1 pkt Spinach, minced, frzn, c Package directions, liquid removed,
- 1/2 c. Parmesan, freshly grated (a
- 2 x Large eggs
- 1 Tbsp. Extra virgin olive oil
- 2 ounce Pancetta, *, or possibly bacon, chop
- 2 tsp Rosemary, fresh, chopped or possibly Crumbled
- 12 ounce Mushrooms, button, sliced
- 12 x Lasanga noodles, about Tomato, porcini & pancetta s
- 1 lb Fontina cheese, grated
- 3/4 c. Parmesan, freshly grated (a
- 1 x Tomato, seeded, minced
- 2 tsp Rosemary, fresh, chopped or possibly Crumbled
Direcciones
- * 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 ounce. ricotta, 10 ounce. spinach, prepared as instructed, and 1/2 c. Parmesan) in large bowl. Season with salt and pepper. Add in Large eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 min. ASSEMBLY: Cook noodles in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Rinse under cool water to cold; 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 c. Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 c. sauce over. Sprinkle with 1 c. Fontina and 1/4 c. Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 c. sauce over. Sprinkle with 1 c. Fontina and 1/4 c. Parmesan. Reserve 1/2 c. sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 c. Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Chill lasagna and reserved 1/2 c. mushrooms separately. Let lasagna stand 2 hrs at room temperature before continuing.)
- Preheat oven to 350F. Bake covered lasagna 30 min. Uncover and continue baking till bubbling and cheese melts, about 20 min.
- Arrange reserved 1 c. mushrooms, tomato and 2 tsp. rosemary over.
- Let stand 10 min. Cut into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 8 servings | |
| Calories 553 | |
| Calories from Fat 362 | 65% |
| Total Fat 41.11g | 51% |
| Saturated Fat 24.36g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 1035mg | 43% |
| Potassium 364mg | 10% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.31g | 2% |
| Protein 39.17g | 63% |
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