Leek & Morel Mushroom Lasagna
(Variation of a Williams-Sonoma recipe)
1/2 pound dried lasagna noodles
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese
salt & pepper
1 tablespoon olive oil
12 baby leeks, cleaned & minced
1/2 cup dry white wine
3 cups morels, sliced
3 cloves of garlic, minced
3 cups milk
3 tablespoons butter
1/4 cup flour
1 pound mozzarella cheese, coarsely grated
Cook noodles until al dente, drain and chill in cold water. Drain well, lay on baking sheet and cover with plastic wrap. In a bowl, mix ricotta, Parmesan, salt and pepper. Warm olive oil in a pan, add leeks and saute until golden. Transfer to a bowl. Heat wine in same pan. Add morels and simmer until liquid evaporates, about 5 minutes. Add garlic and cook 1 minute. Stir in leeks and set aside. Heat milk in a separate pan. In another pan, melt butter. Add flour and cook, stirring, 2 minutes. Remove from heat and whisk in hot milk. Return to heat and cook, stirring until thick, 3-4 minutes. Season to taste with salt and pepper. Cover bottom of a 9X13-inch baking dish with a layer of noodles. Spoon 1/3 ricotta mixture over noodles. Top with 1/3 leek/morel mixture and 1/3 of sauce. Repeat layering twice. Top with mozzarella. Bake in a 375 degree oven until golden and bubbling, 40-5 minutes. Serves 8-10.