Fontina Mushroom And Pancetta Lasagna Recipes

FONTINA, MUSHROOM AND PANCETTA LASAGNE

Steps:

• Assembly: combine first 3 ingred. in large bowl. Season with salt and pepper. Add eggs and mix well(can be prepared 1 day ahead. cover and chill. MUSHROOMS: heat oil in heavy large skillet over med. high heat. Add pancetta and rosemary and cook 3 min. to render fat. Add mushrooms, season with S&P and cook until juices evaporate, stirring frequently, about 12 min. ASSEMBLY:cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. DRAIN. rinse under cold h20 to cool. Oil 13-9-2inch baking dish. Spread 1 cup sance over bottom of dish. Arrange 3-4 noodles over trimming to fit. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parm. cheese. Top with 3-4 noodles Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over Sprinkle with 1 cup fontina and 1/4 cup parm. REserve 1/2 cup sauted mushrooms for garnish. Spread remaining mushrom over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. sprinkle remaining Fontina and 1/4 cup Parm over. Cover with foil. (Can be prepared 1 day ahead) Refrigerate lasagne and reserved 1/2 cup mushroom separately. Let lasagne stand 2 hours at room temp. before continuing. Preheat oven 350. Bake covered lasagne 30 min. Uncover and continue baking until bubbling and cheese melts, about 20 min. Arrange reserve 1/2 cup mushrooms, tomato and 2 teaspoon rosemary over. Let stand 10 minutes. Cut into squares

MEATY MUSHROOM LASAGNA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Set aside.
• Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove the pan from the heat and add the cheeses and nutmeg. Stir until the cheeses have melted and the sauce is smooth. Add the prosciutto, 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Filling: In a large skillet, heat the oil and butter over medium-high heat. Add the onion, season with salt and pepper, to taste, and cook, stirring frequently until soft, about 5 to 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the mushrooms, rosemary and thyme and season with salt and pepper, to taste. Cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 8 to 10 minutes. Add 1 1/2 teaspoons salt and 2 teaspoons pepper.
• Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and set aside.
• To assemble the lasagna: Ladle 1/2 cup of the sauce over the bottom of the prepared baking dish. Lay 3 pasta noodles on top. Spoon 1/2 of the mushroom mixture on top of the pasta. Ladle 1 cup of the sauce over the mushroom mixture and lay 3 more noodles on top. Repeat the layers using the remaining mushroom mixture, 1 cup of sauce and the remaining 3 noodles. Top with the remaining sauce and sprinkle with 1 cup smoked mozzarella cheese and 1/2 cup Parmesan. Drizzle the top with olive oil and bake until the top is golden and the filling is bubbling about 35 to 40 minutes. Remove from the oven and cool for 5 minutes. Cut the lasagna into wedges and serve.

FONTINA, MUSHROOM, AND PANCETTA LASAGNA

Steps:

• Filling: Combine all ingredients (can be made 1 day in advance cover and chill) Mushrooms: over medium heat, render pancetta and rosemary for 3 mins. Add mushrooms season and cook until juices evaporate about 12 mins. Assembly: Prepare 13x9x2 with olive oil 1 Cup of sauce 3-4 noodles 1/2 ricotta 1 Cup of sauce 1 C Fontina; 1/4 C Parmesan 3-4 Noodles remaining Ricotta 1 Cup of sauce 1 C Fontina; 1/4 C Parmesan Reserve 1/2 c mushrooms for top; Remaining mushrooms over cheese Remaining noodles Remaining sauce Remaining cheese Cover and refrig up to 1 day Sit room temp 2 hours 350F. covered 30 mins; uncovered 20 mins. sprinkle with mushroom mixture. Let rest 10 mins

VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE

Steps:

• Heat 2 Tbs. butter over medium-high heat in a large skillet.
• Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
• Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
• Add noodles and soak until soft and pliable, 10 minutes.
• Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
• Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
• Fish out garlic; discard.
• Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
• Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
• Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
• Remove from heat; place plastic wrap directly on the sauce's surface.
• Adjust rack to upper-middle position and heat oven to 425 degrees.
• Smear 1/4 cup of the sauce over bottom of baking dish.
• Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
• Assemble final layer with remaining noodles, sauce and cheeses.
• Seal with foil and bake until bubbly, about 35 minutes.
• Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
• Let stand 10-15 minutes before serving.