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Receta Fontina, Mushroom And Pancetta Lasagna
by Global Cookbook

Fontina, Mushroom And Pancetta Lasagna
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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

  1. 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.
  2. 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.)
  3. Preheat oven to 350F. Bake covered lasagna 30 min. Uncover and continue baking till bubbling and cheese melts, about 20 min.
  4. Arrange reserved 1 c. mushrooms, tomato and 2 tsp. rosemary over.
  5. Let stand 10 min. Cut into squares.