Fontina, Mushroom and Pancetta Lasagna
| Yield: | 8 Servings |
| Categories: | Pasta |
| 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 |
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