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 tb Olive oil
2 oz Pancetta; *, or bacon, chop
2 ts 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 ts 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.