*  Exported from  MasterCook  *
 
                   FONTINA, MUSHROOM AND PANCETTA LASAGNA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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       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
 
   * 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.)
  
   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.
  
 
 
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