Indulge in a delicious lasagna with creamy fontina mushrooms & savory pancetta! This classic Italian dish is perfect for your next family gathering. #Lasagna #Pasta #FontinaMushroom #Pancetta
Here are the detailed steps to make a delicious and savory Fontina Mushroom and Pancetta Lasagna Pasta:
Ingredients:
- 1 pound lasagna noodles
- 2 tablespoons olive oil
- 8 ounces pancetta, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (such as button or cremini)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups milk
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup grated Fontina cheese
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon chopped fresh parsley
Instructions:
Step 1: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Step 2: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook for about 5 minutes until crisp.
Step 3: Remove the pancetta from the skillet with a slotted spoon and set aside on a paper towel-lined plate. In the same skillet, add the onion and garlic and sauté until soft and fragrant.
Step 4: Add the sliced mushrooms to the skillet, sprinkle with salt and pepper, and cook for about 5 minutes until they release their liquid and become tender.
Step 5: In a separate saucepan, heat the milk over medium heat. Melt the butter and flour in a small saucepan over medium heat, stirring constantly until the mixture becomes smooth and thickened. Remove from heat and stir in half of the grated Fontina cheese and Parmesan cheese.
Step 6: Gradually pour the milk mixture into the skillet with the mushrooms, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it cook for about 2 minutes until thickened.
Step 7: Reduce the heat to low and stir in the beaten egg. Cook for an additional minute or two until well combined.
Step 8: Add the cooked lasagna noodles to the skillet, spooning the sauce over each layer. Sprinkle the remaining Fontina cheese and Parmesan cheese over the top.
Step 9: Cover the skillet with aluminum foil and bake in a preheated oven at 375°F for about 25 minutes or until the cheese is melted and bubbly.
Step 10: Remove from the oven, let it cool down for a few minutes, and garnish with chopped fresh parsley. Serve hot and enjoy your delicious Fontina Mushroom and Pancetta Lasagna Pasta!
This recipe yields an excellent result that is sure to satisfy your cravings for hearty pasta dishes. The combination of pancetta, mushrooms, and fontina cheese creates a rich and flavorful sauce that perfectly complements the tender lasagna noodles. Don't forget to share this recipe with your friends and family and impress them with your culinary skills!