Celery Root and Mushroom Lasagna

Ingredients

• 1 cup dried porcini mushrooms
• 2 cups boiling water
• 4 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 3/4 pound white mushrooms, thinly sliced (4 cups)
• Salt and freshly ground white pepper
• 1/4 pound thickly sliced prosciutto di Parma, cut into 1/4-inch dice
• 2 medium shallots, finely chopped
• 1 fresh bay leaf
• 2 rosemary sprigs
• 2 sage sprigs
• 2 thyme sprigs
• 1 pound celery root, peeled and finely diced (1 1/2 cups)
• 3 medium leeks, white and tender green parts only, finely chopped (3 cups)
• 1/2 cup dry Marsala
• 4 cups chicken stock or low-sodium broth
• 2 1/2 cups heavy cream
• 1 3/4 cups freshly grated Parmigiano-Reggiano cheese
• 2 large eggs
• 1 1/2 pounds lasagna noodles
• 1 1/2 pounds fresh mozzarella, thinly sliced
• 1 cup basil leaves

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