*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30       oz           Ricotta -- 2 15-oz. container
    1       pk           Spinach -- chopped, frozen, c
                         Package directions, drained,
      1/2   c            Parmesan -- freshly grated (a
    2                    Eggs
    1       T            Olive oil
    2       oz           Pancetta -- *, or bacon, chop
    2       t            Rosemary -- fresh, minced or
   12       oz           Mushrooms -- button, sliced
   12                    Lasanga noodles -- about
                         Tomato, porcini & pancetta s
    1       lb           Fontina cheese -- grated
      3/4   c            Parmesan -- freshly grated (a
    1                    Tomato -- seeded, chopped
    2       t            Rosemary -- fresh, minced or
   * Pancetta is Italian unsmoked bacon cured in salt and is available at
   most Italian markets and some specialty food stores.
       Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach,
   prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season
   with salt and pepper.  Add eggs and mix well.  (Can be prepared 1 day
   ahead. Cover and chill.)
       Cook noodles in large pot of boiling salted water until just
   tender but still firm to bite, stirring occasionally.  Drain. Rinse
   under cold water to cool; drain.
       Oil 13x9x2-inch baking dish (I always find a deeper dish easier to
   deal with when making lasagna; 3-inches deep is MUCH better). Spread 1
   cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3
   to 4 noodles over, trimming to fit as necessary.  Spread half of
   ricotta filling over.  Spoon 1 cup sauce over.  Sprinkle with 1 cup
   Fontina and 1/4 cup Parmesan cheese.  Top with 3 to 4 noodles,
   trimming to fit.  Spread remaining ricotta filling over noodles. Spoon
   1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan.
   Reserve 1/2 cup sauteed mushrooms for garnish.  Spread remaining
   mushrooms over cheese.  Arrange remaining noodles over. Spread
   remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup
   Parmesan over.  Cover with foil.  (Can be prepared 1 day ahead.
   Refrigerate lasagna and reserved 1/2 cup mushrooms separately.  Let
   lasagna stand 2 hours at room temperature before continuing.)
       Preheat oven to 350F.  Bake covered lasagna 30 minutes. Uncover
   and continue baking until bubbling and cheese melts, about 20 minutes.
    Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary
   over.  Let stand 10 minutes.  Cut into squares.
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