Fontina, Mushroom And Pancetta Lasagna

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Italian	Pasta	8	Servings

INGREDIENTS

		Filling
30	oz	Ricotta, 2 15-oz. container
1		Spinach, chopped frozen c
		Package directions, drained
1/2	c	Parmesan, freshly grated a
2		Eggs
		Mushrooms
1	T	Olive oil
2	oz	Pancetta, * or bacon chop
2	t	Rosemary, fresh minced or
		Crumbled
12	oz	Mushrooms, button sliced
		Assembly
12		Lasanga noodles, about
		Tomato, porcini & pancetta s
1	lb	Fontina cheese, grated
3/4	c	Parmesan, freshly grated a
1		Tomato, seeded chopped
2	t	Rosemary, fresh minced or
		Crumbled

INSTRUCTIONS

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 oz. ricotta, 10 oz. spinach, prepared
as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt
and pepper. Add 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 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted
water until just tender but still firm to bite, stirring  occasionally.
Drain. Rinse under cold water to cool; 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 cup  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 cup sauce over. Sprinkle with 1 cup Fontina and  1/4 cup
Parmesan cheese. Top with 3 to 4 noodles, trimming to fit.  Spread
remaining ricotta filling over noodles. Spoon 1 cup sauce  over.
Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2  cup
sauteed mushrooms for garnish.  Spread remaining mushrooms over
cheese. Arrange remaining noodles over. Spread remaining sauce over
noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover
with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and
reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at
room temperature before continuing.) Preheat oven to 350F. Bake
covered lasagna 30 minutes. Uncover and continue baking until  bubbling
and cheese melts, about 20 minutes. Arrange reserved 1 cup  mushrooms,
tomato and 2 teaspoons rosemary over. Let stand 10  minutes. Cut into
squares. From Gemini's MASSIVE MealMaster  collection at
www.synapse.com/~gemini

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