Leek and Porcini Lasagne

Lasagne ai Porri e Porcini

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

Preparation time: 1 hour 25 minutes
Total time from start to finish: 2 hours


  • 1 ounce dried porcini mushrooms
  • 4 to 5 medium leeks (about 2 pounds)
  • tablespoons butter
  • ½ cup water
  • Salt
  • Freshly ground black pepper
  • Egg Pasta of Emilia Romagna, made with 2 eggs and cups flour
  • Béchamel sauce
  • ¾ cup freshly grated Parmigiano-Reggiano


  1. Put the dried porcini in a bowl, cover with water, and soak for at least 15 minutes.
  2. Trim the root ends and dark green tops from the leeks. Cut the leeks lengthwise in half (or in quarters if they are more than ¾ inch thick), then slice them crosswise into ½-inch chunks. Place the leeks in a large bowl, cover with cold water, and swish them around to loosen any dirt that is clinging to them. Lift the leeks out of the water and put them in a deep skillet. Place over medium heat and add 2 tablespoons of the butter and ½ cup water. Season with salt and pepper, cover the pan, and cook until the leeks are wilted, about 10 minutes.
  3. Lift the porcini out of the water and squeeze the excess back into the bowl; do not discard the water. Rinse the mushrooms under running water, then coarsely chop them. Add the porcini to the leeks along with the soaking water. Be aware that there may be some sand at the bottom of the bowl, so pour carefully or strain through a paper towel. Season lightly with salt and cook, uncovered, over medium heat until all the liquid in the pan is evaporated.
  4. Make the pasta dough.
  5. Make the béchamel sauce.
  6. Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
  7. Roll out the pasta dough as described. Cut the pasta sheets so you have a total of 8 pieces. Fill a medium bowl halfway with ice water and keep it close to the pot of water on the stove.
  8. Add 2 tablespoons salt to the boiling water and put in 4 of the pasta sheets. Cook for 1 minute, then lift the pasta out of the water with tongs and place it in the ice water. Swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining 4 pasta sheets.
  9. Preheat the oven to 425°.
  10. Coat the bottom of an 11½ x 8-inch baking pan with some of the béchamel, then mix the rest into the leek and porcini mixture along with ½ cup of the Parmigiano. Place a sheet of pasta on the bottom of the pan, trimming any excess so it fits. Spread a thin coating of the filling over the pasta sheet, then cover with another sheet of pasta. Continue until you have 7 layers of pasta and filling, saving a little filling to cover the top layer. Do not worry if the sheets of pasta do not fit perfectly; it’s all right to patch as necessary. Place the remaining sheet of pasta on top, coat with the remaining filling, sprinkle the remaining ¼ cup Parmigiano, and dot with the remaining ½ tablespoon butter.
  11. Bake until the top is lightly browned, about 25 minutes. Take the lasagne out of the oven and let rest for 10 minutes before serving.


The lasagne can be assembled completely up to 1 day in advance. Store, well wrapped, in the refrigerator. Take it out of the refrigerator 1 hour before baking. It will also keep in the refrigerator after it is baked for up to 2 days.