This hearty Fontina, Mushroom, and Pancetta Lasagna is a comforting dish that brings authentic Italian flavors to your table. The layers feature a creamy ricotta and spinach filling, contrasting beautifully with a robust sauce made from sautéed mushrooms, pancetta, and fresh rosemary. Melted fontina cheese binds the layers together, offering a stretchy, savory texture in every bite. Perfect for weeknight dinners or Sunday family gatherings, this recipe is satisfying without being overly complicated. It pairs wonderfully with a simple green salad and a glass of Chianti.
Fontina, Mushroom & Pancetta Lasagna
Description
This hearty Fontina, Mushroom, and Pancetta Lasagna is a comforting dish that brings authentic Italian flavors to your table. The layers feature a creamy ricotta and spinach filling, contrasting beautifully with a robust sauce made from saut&# 195;©ed mushrooms, pancetta, and fresh rosemary. Melted fontina cheese binds the layers together, offering a stretchy, savory texture in every bite. Perfect for weeknight dinners or Sunday family gatherings, this recipe is satisfying without being overly complicated. It pairs wonderfully with a simple green salad and a glass of Chianti.Ingredients
Directions
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Prepare the filling by combining ricotta, thawed and drained spinach, and 1/2 cup freshly grated Parmesan 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 until well combined.
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Heat olive oil in a large skillet over medium heat.
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Add pancetta (or bacon) and cook until crisp, then remove from skillet, leaving the fat.
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Sauté sliced mushrooms in the remaining fat until browned and juices have evaporated, about 12 minutes.
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Stir in chopped tomato, minced rosemary, and the cooked pancetta to create the sauce.
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Cook lasagna noodles in a large pot of boiling salted water until just tender but still firm to the bite.
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Drain noodles and rinse under cold water to cool; drain thoroughly.
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Lightly oil a 13x9x2-inch baking dish.
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Spread 1 cup of the mushroom pancetta sauce over the bottom of the dish.
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Arrange 3 to 4 noodles over the sauce, trimming as necessary to fit.
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Spread half of the ricotta filling over the noodles.
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Spoon 1 cup of the mushroom sauce over the ricotta layer.
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Sprinkle with 1 cup grated Fontina and 1/4 cup Parmesan cheese.
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Repeat the layers: add noodles, remaining ricotta, 1 cup sauce, 1 cup Fontina, and 1/4 cup Parmesan.
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Top with remaining noodles, any leftover sauce, and the remaining Fontina and Parmesan cheese.
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Bake according to package directions or until bubbly and 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. You can substitute regular bacon if needed.
The ricotta filling can be prepared 1 day ahead. Cover and chill in the refrigerator before assembling.
A deeper baking dish (3-inches deep) is recommended for easier assembly and to prevent spillage during baking.
Ensure frozen spinach is thoroughly thawed and drained to prevent a watery lasagna.
