Ingredients

filling:
30 ounce(s) ricotta 2 15 ounces. container
1 pack spinach chopped, frozen, c package directions, drained,
1/2 C.(s) parmesan freshly grated (a
2 eggs
mushrooms:
1 tsp. olive oil
2 ounce(s) pancetta *, or bacon, chop
2 tsp. rosemary fresh, minced or crumbled
12 ounce(s) mushrooms button, sliced assembly:
12 lasagna noodles about
tomato, porcini and pancettas
1 pound fontina cheese grated
3/4 C.(s) parmesan freshly grated (a
1 tomato seeded, chopped
2 tsp. rosemary fresh, minced or crumbled

Cooking 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 ounces. Ricotta, 10 ounces. Spinach, prepared as instructed, and 1/2 C. 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 to 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 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. Refrigerate lasagna and reserved 1/2 C. 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 C. mushrooms, tomato and 2 tsp. rosemary over. Let stand 10 minutes. Cut into squares.
 
 
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