Ingredients Jump to Instructions ↓

  1. My mother has always had the knack for making great lasagne. She definitely perfected the traditional version comprising tomato sauce, mozzarella, and ricotta. Here, I have replaced the tomatoes with wild mushrooms, leeks, and a creamy bchamel made with Gorgonzola. If wild mushrooms are unavailable, use whichever cultivated mushrooms look best.

  2. 1 pound dried lasagne noodles

  3. 15 ounces ricotta cheese

  4. 3/4 cup grated Parmigiano-Reggiano cheese

  5. Salt and freshly ground black pepper

  6. 1/4 cup extra-virgin olive oil

  7. 5 large leeks, white plus

  8. 3 inches of the

  9. green part, cut into 1-inch dice

  10. 1 1/2 pounds wild mushrooms, thinly sliced

  11. 5 garlic cloves, minced

  12. 1/4 cup (1/2 stick) unsalted butter

  13. 4 1/2 tablespoons all-purpose flour

  14. 3 1/2 cups whole milk

  15. 6 ounces Gorgonzola, Stilton, or Roquefort cheese

  16. Freshly grated nutmeg

  17. 4 ounces whole-milk mozzarella cheese, coarsely grated

  18. 8 to 12 minutes. While the pasta is cooking, fill a large bowl with cold water. When the pasta is done, drain the pasta and place in the bowl of water to cool. After

  19. 5 minutes, drain the pasta and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.

  20. In a small bowl, mix together the ricotta and Parmigiano, and season with salt and pepper. Set aside.

  21. 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the leeks and cook, uncovered, stirring occasionally, until the leeks are very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve.

  22. 2 tablespoons olive oil in a large skillet. Add the mushrooms and cook until they are soft and the liquid has evaporated,

  23. 7 to 10 minutes. Add the garlic and stir for 1 minute. Add to the leeks and stir together.

  24. 2 to 3 minutes. Add the milk and whisk constantly until it comes to a boil and thickens,

  25. 4 to 5 minutes. Add the Gorgonzola and stir until smooth. Season with salt, pepper, and nutmeg.

  26. 375F. Oil a

  27. 13 by 9-inch baking dish. Cover the bottom of the baking dish with a single layer of pasta. Cover the pasta with one-third of the ricotta mixture. Sprinkle one-third of the mushroom-leek mixture over the ricotta. Spread one-third of the cheese sauce over the vegetables. Repeat with the remaining

  28. 2 layers. Sprinkle the mozzarella evenly over the top layer. Bake on the top rack of the oven until the surface is golden and bubbling around the edges,

  29. 40 to 50 minutes. Remove from the oven and let stand 15 minutes before serving.

  30. 8 to 10 TO DRINK: Red Burgundy or Rioja


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