Fontina, mushroom and pancetta lasagna
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Fontina, mushroom and pancetta lasagna
  Lasagna    Pasta    Mushrooms  
Last updated 6/12/2012 1:00:19 AM. Recipe ID 23428. Report a problem with this recipe.
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      Title: Fontina, mushroom and pancetta lasagna
 Categories: Pasta
      Yield: 8 Servings
 
           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.) 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.
 




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Recipe ID 23428 (Apr 03, 2005)

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