This Fontina, Mushroom, and Pancetta Lasagna is a comforting Italian-inspired dish that balances creamy textures with savory depth. The filling combines fresh ricotta, chopped spinach, and freshly grated Parmesan for a light yet satisfying base. Earthy button mushrooms are sautéed with aromatic rosemary and salty pancetta, adding a robust flavor profile that pairs perfectly with the mild, melty Fontina cheese. Layers of tender lasagna noodles are nestled in a homemade tomato, porcini, and pancetta sauce, creating a hearty meal perfect for family dinners or weekend gatherings. The dish bakes until golden and bubbly, offering a warm, cheesy pull with every bite. ItâÂÂs an elegant enough recipe for entertaining but simple enough for a cozy weeknight supper. Serve with a side of roasted vegetables or a simple green salad for a complete meal.
Fontina, Mushroom And Pancetta Lasagna
Description
This Fontina, Mushroom, and Pancetta Lasagna is a comforting Italian-inspired dish that balances creamy textures with savory depth. The filling combines fresh ricotta, chopped spinach, and freshly grated Parmesan for a light yet satisfying base. Earthy button mushrooms are sautéed with aromatic rosemary and salty pancetta, adding a robust flavor profile that pairs perfectly with the mild, melty Fontina cheese. Layers of tender lasagna noodles are nestled in a homemade tomato, porcini, and pancetta sauce, creating a hearty meal perfect for family dinners or weekend gatherings.Ingredients
Directions
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In a large bowl, combine the ricotta cheese, drained chopped spinach, and 1/2 cup of freshly grated Parmesan.
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Season the ricotta mixture with salt and pepper to taste.
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Add the eggs to the ricotta mixture and mix well until combined. Set aside.
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Heat olive oil in a large skillet over medium heat. Add the chopped pancetta and cook until crisp, about 5 minutes.
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Add the sliced mushrooms and minced rosemary to the skillet. Cook, stirring frequently, until the mushrooms are tender and juices have evaporated, about 12 minutes.
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Cook the lasagna noodles in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain and rinse under cold water to cool.
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Lightly oil a 13x9x2-inch baking dish. Spread 1 cup of the tomato, porcini, and pancetta sauce over the bottom of the dish.
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Arrange 3 to 4 noodles over the sauce, trimming to fit 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 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 noodles.
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Spoon the remaining 1 cup of sauce over the ricotta.
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Sprinkle with the remaining 1 cup of Fontina cheese and the remaining 1/4 cup of Parmesan cheese.
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Cover the dish with foil and bake for 25 minutes.
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Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
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Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 271.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 80.5mg4%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 4.3g18%
- Sugars 2.3g
- Protein 5.9g12%
* 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. If unavailable, you can substitute with smoked bacon or prosciutto cotto.
For best results, use a deeper baking dish (about 3 inches deep) to accommodate the layers without spilling.
The ricotta filling can be prepared up to 1 day in advance. Cover and chill until ready to assemble.
If using fresh spinach, wilt it first and squeeze out excess moisture before chopping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
