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
- 475 ml sauce over
- 240 gr tomato
- 240 gr fontina cheese
- 120 gr mushrooms
- 100 gr parmesan
- 38 gr spinach
- 32 gr spinach
- 20 gr parmesan cheese
- 20 gr parmesan
- 5 ml olive oil
- 4 gr rosemary
- some salt and pepper
- some specialty food stores
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.
