• prep: 0 hr
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servings:

Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.

• 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
• 2 garlic cloves, lightly crushed
• 3 sprigs fresh thyme
• 3/4 cup heavy cream
• 2/3 cup homemade or low-sodium store-bought chicken stock
• 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter, room temperature
• 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
• 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
• Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares
• 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese

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