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Lasagna with Wild Mushrooms, Leeks and Gorzonzola

Wine Pairing: Rex Goliath Merlot

Ingredients

• 1/2 pound lasagna noodles
• 2 teaspoons kosher salt + 2 teaspoons
• 15 ounces ricotta cheese
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 4 Tablespoons extra-virgin olive oil
• 6 large leeks, white plus 3 inches of the green (but not the dark green tops), cleaned and cut into 1-inch dice
• 1 1/2 pounds wild mushrooms, thinly sliced
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 Tablespoons unsalted butter
• 1/4 cup flour
• 3 1/2 cups whole milk
• 6 ounces Gorgonzola, Stilton or Roquefort cheese
• 118 teaspoon freshly grated nutmeg
• 4 ounces whole-milk Mozzarella cheese, coarsely grated

Directions

Boil Pasta: Bring a large pot of water to boil and add 2 teaspoons of kosher salt. Add the lasagna noodles and cook until al dente, 8 to 12 minutes or according to the directions on the package. 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 5 minutes, drain the pasta and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.

Filling: In a small bowl, mix together the ricotta, Parmigiano-Reggiano, and 1 teaspoon kosher salt. Set aside. Heat 2 tablespoons of 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.

Heat the remaining 2 Tablespoons of olive oil in a large saute pan. Add the mushrooms and cook until they are soft and the liquid has evaporated, 7-10 minutes. Add the garlic and thyme and stir over medium heat for 1 minute. Add the leeks and stir together.

White Sauce: Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, uncovered, stirring constantly for 2-3 minutes. Add the milk and whisk constantly until it comes back to a boil and thickens, 4 to 5 minutes. Add the Gorgonzola and stir until smooth. Add 1 teaspoon of salt and nutmeg. Taste and adjust seasoning.

Bake: Preheat oven to 375°. Oil a 13x9-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 and leek mixture over the ricotta. Spread one-third of the sauce over the vegetables. Repeat with the remaining two layers. Sprinkle the mozzarella evenly over the top layer. Bake on the top shelf of the oven until the top is golden and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand 15 minutes before serving.

Serves 8 to 10