Categories: Pasta 
      Yield: 8 servings 
  
           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.