| 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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