Fontina, Mushroom And Pancetta Lasagna

Ingredients

some specialty food stores
some salt and pepper
60 ricotta
15 container
1 c spinach
1 1/4 c parmesan
2 eggs
1 t olive oil
2 pancetta
4 t rosemary
12 oz mushrooms
12 lasanga noodles
1 lb fontina cheese
1 tomato
3 ingredients
10 oz spinach
1 day
2 baking dish
3 deep is much better
1 cup tomato
4 noodles over
1/2 ricotta filling over
2 cup sauce over
2 fontina
1/4 cup parmesan cheese
4 noodles
1/4 cup parmesan

Instructions

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.