| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Pasta |
8 |
Servings |
INGREDIENTS
|
|
Filling: |
| 30 |
oz |
Ricotta; 2 15-oz. container |
| 1 |
pk |
Spinach; chopped, frozen, c |
|
|
Package directions, drained, |
| 1/2 |
c |
Parmesan; freshly grated (a |
| 2 |
|
Eggs |
|
|
Mushrooms: |
| 1 |
tb |
Olive oil |
| 2 |
oz |
Pancetta; *, or bacon, chop |
| 2 |
ts |
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 |
ts |
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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