Name: Leek and Porcini Lasagne (Lasagne ai Porri e Porcini)
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: Serves 6 as a main course or 8 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour; Béchamel sauce; ¾ cup freshly grated Parmigiano-Reggiano; 4 to 5 medium leeks (about 2 pounds); 1 ounce dried porcini mushrooms; ½ cup water; 2½ tablespoons butter; Freshly ground black pepper; Salt

Preparation info

Serves
6
as a main course

Difficulty
Medium
Ready in
1 hr 25

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

1 ounce dried porcini mushrooms
4 to 5 medium leeks (about 2 pounds)

Method

Put the dried porcini in a bowl, cover with water, and soak for at least 15 minutes.
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,