Fontina, Mushroom & Pancetta Lasagna
Submitted by rayol
Fontina, mushroom, and pancetta lasagna layers a ricotta-spinach filling, rosemary-scented mushrooms, and a tomato-porcini-pancetta sauce under melty fontina and Parmesan. A rich, make-ahead Italian centerpiece.
YIELD
8 servingsPREP
1 hrsCOOK
1 hrsREADY
3 hrsThis is lasagna dressed for company, a grown-up version layered with earthy mushrooms, salty pancetta, and nutty fontina cheese.
The filling is the familiar comfort of ricotta, spinach, Parmesan, and egg, but the layers around it are where it gets interesting. Button mushrooms are sauteed with crisp pancetta and fresh rosemary for a woodsy, savory depth, while a tomato sauce built with porcini and more pancetta ties everything to the bottom.
Three cheeses build the richness: creamy ricotta in the filling, melty fontina between the layers, and sharp Parmesan throughout.
You assemble it in three layers, finishing with fontina and Parmesan, and bake until bubbling and golden.
Best of all, it can be put together a day ahead, since the flavors only deepen overnight. A final scatter of reserved mushrooms, fresh tomato, and rosemary dresses each serving.
Chef Tips
- Cook the noodles just to al dente and rinse to cool, as the recipe directs, so they don’t overcook in the oven.
- Let an assembled, chilled lasagna sit at room temperature before baking so it heats through evenly.
- Rest the baked lasagna 10 minutes before cutting so the layers set into clean squares.
Variations
- Use bacon if you can’t find pancetta, as the recipe allows.
- Add a layer of sauteed sausage, or swap in wild mushrooms for more depth.
- Stir the porcini soaking liquid into the sauce for extra umami.
Ingredients
Directions
FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and ½ cup Parmesan) in large bowl. Season with salt and pepper.
Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.)
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 13×9×2-inch baking dish . 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 ¼ 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 ¼ cup Parmesan. Reserve ½ cup sautéed mushrooms for garnish.
Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles.
Sprinkle remaining Fontina and ¼ cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead.
Refrigerate lasagna and reserved ½ cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.
Preheat oven to 350℉ (180℃). 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.
Comments
where is the sauce recipe?
It was printed with the original recipe in Bon Appetit but does not appear here for some reason.