Name: One-Pot Rosé Lasagna with Mushrooms and Pancetta (Alla Gigi)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 oz (115 g) pancetta, diced; 2 tbsp (30 ml) olive oil; 1/2 lb (225 g) white mushrooms, quartered; 4 garlic cloves, finely chopped; 1 tbsp (15 ml) tomato paste; 3 cups (750 ml) chicken broth; 1 jar (410 ml) store-bought rosé pasta sauce; 12 lasagna noodles, coarsely broken; 1/2 cup (35 g) fresh Parmesan cheese, finely grated; 6 oz (170 g) mozzarella cheese, coarsely chopped; Basil leaves (optional)

Preparation

- In a large ovenproof skillet over medium-high heat, brown the pancetta in half of the oil (1 tbsp/15 ml) for 3 minutes. Add the mushrooms and continue to cook for 8 minutes or until nicely browned. Season with pepper. Set aside on a plate.
- In the same skillet, cook the garlic and tomato paste in the remaining oil for 1 minute while stirring. Add the broth, rosé sauce and pasta. Season with salt and pepper. Mix well. Bring to a boil. Cover and simmer for 12 to 15 minutes or until the pasta is al dente, stirring often. Remove from the heat.
- With the rack in the upper third, preheat the oven to broil.
- Remove the lid from the skillet. Gently stir in the Parmesan and half of the mushroom-pancetta mixture. Add more broth to thin out the sauce as needed.
- Top the pasta with the mozzarella and remaining mushroom-pancetta mixture. Transfer to the oven and broil for 3 minutes or until the cheese is golden. Let sit for 5 minutes before serving. Sprinkle with basil leaves.

One-Pot Rosé Lasagna with Mushrooms and Pancetta (Alla Gigi)

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