Fontina, Mushroom And Pancetta Lasagna

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.

Cooking Method: Baking, Boiling, Smoking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 650

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.

Directions

1
Preheat the oven to 375°F (190°C).
2
In a large bowl, combine the ricotta cheese, drained chopped spinach, and 1/2 cup of freshly grated Parmesan.
3
Season the ricotta mixture with salt and pepper to taste.
4
Add the eggs to the ricotta mixture and mix well until combined. Set aside.
5
Heat olive oil in a large skillet over medium heat. Add the chopped pancetta and cook until crisp, about 5 minutes.
6
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.
7
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.
8
Lightly oil a 13x9x2-inch baking dish. Spread 1 cup of the tomato, porcini, and pancetta sauce over the bottom of the dish.
9
Arrange 3 to 4 noodles over the sauce, trimming to fit as necessary.
10
Spread half of the ricotta filling evenly over the noodles.
11
Spoon 1 cup of the sauce over the ricotta layer.
12
Sprinkle with 1 cup of grated Fontina cheese and 1/4 cup of Parmesan cheese.
13
Top with another layer of 3 to 4 noodles, trimming to fit.
14
Spread the remaining ricotta filling over the noodles.
15
Spoon the remaining 1 cup of sauce over the ricotta.
16
Sprinkle with the remaining 1 cup of Fontina cheese and the remaining 1/4 cup of Parmesan cheese.
17
Cover the dish with foil and bake for 25 minutes.
18
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.
19
Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 18g90%
Cholesterol 120mg40%
Sodium 900mg38%
Total Carbohydrate 55g19%
Dietary Fiber 4g16%
Sugars 6g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, fontina, mushroom, pancetta, ricotta, spinach, italian, baking, cheese, pasta, dinner, comfort food, herbs, rosemary, parmesan, sauce, layers, oven, family meal

Read it online: https://www.chefs-mate.com/recipe/fontina-mushroom-and-pancetta-lasagna-2/