Fontina, mushroom, and pancetta lasagna from The Bon Appétit Cookbook (page 211) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • Breadcrumbs on September 05, 2011

    p. 211 - I've cooked very little from this book and if this recipe is any indication of the quality of recipes in this tome, I simply must rectify this. What a wonderful, flavourful dish and a unique variation on our usual lasagna. We especially loved the earthy flavour and textural element the mushrooms brought to the dish. This mad one massive lasagna! My pan is deeper than a standard 9 x 13 pan and it was full to the brim. Since mr bc didn't feel the pancetta would be adequate in terms of meat, I did add some ground beef to the sauce. Overall this was an outstanding dish that I will most definitely make again and again. Leftovers were frozen and held up beautifully to re-heating. Do try this outstanding dish.

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