Fontina, Mushroom And Pancetta Lasagna

Ingredients

some specialty food stores
some salt and pepper
60 ricotta
15 container
32 gr spinach
100 gr parmesan
2 eggs
5 ml olive oil
2 pancetta
4 gr rosemary
120 gr mushrooms
12 lasanga noodles
240 gr fontina cheese
1 tomato
3 ingredients
38 gr spinach
1 day
2 baking dish
3 deep is much better
240 gr tomato
4 noodles over
1/2 ricotta filling over
475 ml sauce over
2 fontina
20 gr parmesan cheese
4 noodles
20 gr parmesan

Instructions

Reserve half cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and quarter cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved half cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 180ºC . 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.