- Home
- Pasta
- How To make Fontina, Mushroom and Pancetta Lasagna
How To make Fontina, Mushroom and Pancetta Lasagna
Filling: 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
Mushrooms: 1 T Olive oil
2 oz Pancetta; *, or bacon, chop
2 t Rosemary; fresh, minced or
Crumbled 12 oz Mushrooms; button, sliced
Assembly: 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
Crumbled * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: 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.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: 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.
How To make Fontina, Mushroom and Pancetta Lasagna's Videos
Gordon Ramsay's Brussels Sprouts With Pancetta & Chestnuts
A modern take on a classic Christmas side.
Gordon Ramsay’s Ultimate Cookery Course –
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
Lasagne ai funghi S3 - P25
Le lasagne ai funghi sono una gustosa alternativa alle classiche. Rustiche e saporite fanno la felicità di tutti. Un primo piatto al forno perfetto nel periodo dell’anno che abbraccia l’autunno e l’inverno, con il loro sapore particolare e la loro cremosità conquistano sin dal primo assaggio.
Realizzare questo piatto con i funghi è davvero semplice, qui abbiamo scelto di inserire diverse varietà di questo ingrediente ma se voi ne avete una che vi piace di più delle altre, potete tranquillamente procedere secondo i vostri gusti personali.
La besciamella unita ai formaggi crea una crema irresistibile, la pasta ruvida ne trattiene il sapore e il mix è proprio speciale. Insomma la lasagna con i funghi è il primo perfetto per una domenica in famiglia, private la nostra ricetta e vedrete che successo.
► Ingredienti per preparare le lasagne ai funghi:
Lasagne fresche 200 gr
Champignon 350 gr
Pioppini 250 gr
Pleurotus 300 gr
Spicchio di aglio 1
Prezzemolo 1 ciuffo
Timo fresco 2 rametti
Latte 1 l
Burro 100 gr
Farina 100 gr
Noce moscata q.b.
Fontal 150 gr
Fontina 60gr
Brie 60 gr
Parmigiano Reggiano 40 gr
Sale q.b.
Olio EVO q.b.
Pepe bianco q.b.
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
-------------------------
Ci trovi anche qui:
► FACEBOOK:
#LucaPappagallo #CasaPappagallo
► NON PUOI PERDERE LA PROSSIMA VIDEORICETTA!
Iscriviti al canale
Pasta All'amatricana | Gennaro Contaldo | Italian Special
Thanks for subscribing! :
Pasta All'amatricana is a very classic Italian pasta dish that goes back years and years. It's one of those pasta dishes, much like carbonara, that is so beautifully simple, but delivers no matter what mood you’re in, or what time of year it is. This is an absolute must have in the repertoire - give it a go, you won't look back!
Gennaro in Italy
Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
Links from the video:
Sausage Pasta | Gennaro Contaldo | Italian Special -
The Perfect Steak | Jamie Oliver -
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Stanley Tucci cooks spaghetti aglio e olio
Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:
F O L L O W U S
TWITTER --}
FACEBOOK --}
INSTAGRAM --}
PODCAST --}
How to Make Classic Penne alla Vodka
Learn how to make the BEST Penne alla Vodka that is a delicious dish that any pasta lover will enjoy! Adding vodka to the tomato-based sauce is a nice twist to a rather simple pasta dish.
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR PENNE ALLA VODKA RECIPE:
16 ounces penne pasta
2 tablespoons butter
1 sweet onion
4 cloves garlic
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
28 ounce can San Marzano whole tomatoes
1/3 cup vodka
1 cup heavy cream
1 cup grated parmesan cheese
Salt and pepper to taste
Basil leaves
???? PRINT RECIPE & DIRECTIONS HERE:
KITCHEN EQUIPMENT & RECIPE INGREDIENTS FEATURED IN THE VIDEO (affiliate):
►Penne Pasta:
►Italian Dried Herbs:
►San Marzano Tomatoes:
FOLLOW ME:
►FACEBOOK:
►PINTEREST:
►INSTAGRAM:
►TWITTER:
CONNECT:
►FIND ALL MY RECIPES ON MY WEBSITE :
Mail:
Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
Email:
sweetandsavorymeals@gmail.com
-~-~~-~~~-~~-~-
Please watch: How to Make Orange Sauce
-~-~~-~~~-~~-~-
#sweetandsavorymeals #vodkasauce #penneallavodka
Pancetta-Wrapped Leek Gratin Recipe - How to Make Leek Gratin
Learn how to make a Pancetta-Wrapped Leek Gratin Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pancetta-Wrapped Leek Gratin Recipe!