Recipe - Fontina Mushroom And Pancetta Lasagna

Filling:
30 ounce Ricotta; 2 15oz. container
1 pack Spinach; chopped, frozen, c
Package directions, drained,
One half cup Parmesan; freshly grated (a
2 Eggs
Mushrooms:
1 tablespoon Olive oil
2 ounce Pancetta; *, or bacon, chop
2 teaspoon Rosemary; fresh, minced or
Crumbled
12 ounce Mushrooms; button, cut or sliced up
Assembly:
12 Lasanga noodles; about
Tomato, porcini & pancetta s
1 pound Fontina cheese; grated
Three fourths cup Parmesan; freshly grated (a
1 Tomato; seeded, chopped
2 teaspoon 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 One half 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 13x9x2inch baking dish (I always find a deeper dish easier to deal
with when making lasagna; 3inches 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 One fourth 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 One fourth cup Parmesan. Reserve One half cup sauteed mushrooms
for garnish. Spread remaining mushrooms over cheese. Arrange remaining
noodles over. Spread remaining sauce over noodles. Sprinkle remaining
Fontina and One fourth cup Parmesan over. Cover with foil. (Can be prepared 1 day
ahead. Refrigerate lasagna and reserved One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini