Celery Root and Mushroom Lasagna
""In Marche, we only make lasagna for special occasions like Christmas," Fabio Trabocchi says. For this streamlined version of his luxe lasagna in bianco (white lasagna), he layers flat noodles with a supremely rich sauce, along with a root-vegetable ragù, fresh mozzarella and whole basil leaves...."
INGREDIENTS
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1 cup dried porcini mushrooms
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2 cups boiling water
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4 tablespoons unsalted butter
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1/4 cup extra-virgin olive oil
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3/4 pound white mushrooms, thinly sliced (4 cups)
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Salt and freshly ground white pepper
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1/4 pound thickly sliced prosciutto di Parma, cut into 1/4-inch dice
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2 medium shallots, finely chopped
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1 fresh bay leaf
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2 rosemary sprigs
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2 sage sprigs
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2 thyme sprigs
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1 pound celery root, peeled and finely diced (1 1/2 cups)
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3 medium leeks, white and tender green parts only, finely chopped (3 cups)
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1/2 cup dry Marsala
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4 cups chicken stock or low-sodium broth
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2 1/2 cups heavy cream
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1 3/4 cups freshly grated Parmigiano-Reggiano cheese
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2 large eggs
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1 1/2 pounds lasagna noodles
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1 1/2 pounds fresh mozzarella, thinly sliced
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1 cup basil leaves
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