Fontina, Mushouroom And Pancetta Lasagna
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. sautéed 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)