This Fontina, Mushroom, and Pancetta Lasagna is a comforting upgrade to the classic dish, offering deep umami flavors and a luxurious texture. The combination of earthy mushrooms and salty, crispy pancetta creates a robust sauce that pairs beautifully with a creamy ricotta and fontina cheese filling. Perfect for family dinners or Sunday suppers, this lasagna brings restaurant-quality taste to your home kitchen. It&# 226;ÂÂs hearty enough for a main course yet elegant enough for entertaining. The layers of tender pasta, rich cheese, and savory fillings bake into a cohesive, golden masterpiece that satisfies every craving.
Fontina, Mushroom And Pancetta Lasagna
Description
This Fontina, Mushroom, and Pancetta Lasagna is a comforting upgrade to the classic dish, offering deep umami flavors and a luxurious texture. The combination of earthy mushrooms and salty, crispy pancetta creates a robust sauce that pairs beautifully with a creamy ricotta and fontina cheese filling. Perfect for family dinners or Sunday suppers, this lasagna brings restaurant-quality taste to your home kitchen. It&# 226;ÂÂs hearty enough for a main course yet elegant enough for entertaining. The layers of tender pasta, rich cheese, and savory fillings bake into a cohesive, golden masterpiece that satisfies every craving.Ingredients
Directions
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Prepare the ricotta filling by combining ricotta cheese, cooked and drained spinach, and 1/2 cup freshly grated Parmesan cheese in a large bowl.
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Season the ricotta mixture with salt and pepper to taste.
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Add eggs to the ricotta mixture and mix well until smooth. Cover and refrigerate if preparing ahead.
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Bring a large pot of salted water to a boil. Cook lasagna noodles until just tender but still firm to the bite, stirring occasionally.
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Drain the noodles and rinse under cold water to cool. Drain thoroughly.
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Preheat the oven and oil a 13x9x2-inch baking dish. A deeper dish is recommended for easier assembly.
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Spread 1 cup of Tomato, Porcini, and Pancetta sauce over the bottom of the baking dish.
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Arrange 3 to 4 noodles over the sauce, trimming them to fit the dish as necessary.
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Spread half of the ricotta filling evenly over the noodles.
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Spoon 1 cup of the pancetta sauce over the ricotta layer.
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Sprinkle with 1 cup of grated Fontina cheese and 1/4 cup of Parmesan cheese.
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Top with another layer of 3 to 4 noodles, trimming to fit.
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Spread the remaining ricotta filling over the second layer of noodles.
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Spoon the remaining pancetta sauce over the filling.
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Sprinkle with the remaining 1 cup of Fontina cheese and 1/4 cup of Parmesan cheese.
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Add a final layer of noodles if desired, topping with remaining sauce and cheese to cover.
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Bake according to sauce and cheese melting guidelines, ensuring the center is hot and the top is golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 19.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 67.1mg3%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 1.9g8%
- Sugars 0.3g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. It can be substituted with regular bacon if needed.
Use a deeper baking dish (3-inches deep) for easier assembly and to prevent overflow during baking.
The ricotta filling can be prepared up to 1 day in advance. Cover and chill in the refrigerator until ready to assemble.
Ensure mushrooms are cooked until juices evaporate and they are well-browned before adding to the sauce for best flavor.
