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