Fontina Mushroom And Pancetta Lasagna Food

POLENTA WITH FONTINA AND MUSHROOMS

Steps:

• Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

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

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

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.