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1
Preheat the oven to 250.
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2
On a large rimmed baking sheet, toss the tomatoes with the parsley and 1 teaspoon of the minced garlic.
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3
Season with salt and pepper.
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4
Arrange the tomatoes skin side down on the sheet and bake for 1 1/2 to 2 hours, or until wrinkled and slightly dry.
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5
Let the tomatoes cool, then coarsely chop them.
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6
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil.
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7
Add one-third of the mushrooms and cook over moderately high heat until golden, about 3 minutes.
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8
Stir in one-third of the remaining minced garlic, season with salt and pepper and cook for 2 minutes longer.
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9
Transfer the cooked mushrooms to a plate.
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10
Repeat twice with the remaining mushrooms and garlic, adding 2 tablespoons of oil for each batch.
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11
In a medium skillet, heat the remaining 2 tablespoons of olive oil.
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12
Add the leeks and cook over moderately low heat until softened and golden, about 15 minutes.
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13
Add the leeks to the tomatoes and season with salt and pepper.
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14
Melt the butter in a medium sauce-pan.
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15
Whisk in the flour and cook over moderately high heat for 3 minutes, whisking constantly.
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16
Slowly whisk in the milk and bring to a simmer over moderately low heat, whisking frequently.
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17
Continue to cook the sauce until thickened and no floury taste remains, about 5 minutes.
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18
Remove the white sauce from the heat and season with salt, pepper and the nutmeg.
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19
Preheat the oven to 375.
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20
In a large pot of boiling salted water, cook the lasagna noodles until al dente, 8 to 10 minutes.
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21
Drain and rinse the noodles, then toss them with a little olive oil.
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22
In a bowl, combine the goat cheese with the ricotta and basil.
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23
Season with salt and pepper and stir in the egg.
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24
Spread half of the white sauce in the bottom of a 9-by-13-inch glass baking dish and top with a layer of lasagna noodles.
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25
Sprinkle the noodles with half of the mushrooms and dollop half of the goat cheese mixture on top.
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26
Cover with another layer of noodles and spread with half of the remaining white sauce.
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27
Spread the tomato and leek mixture over the sauce, cover with a third layer of lasagna noodles and dollop the remaining goat cheese mixture on top.
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28
Cover with a final layer of lasagna noodles.
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29
Spread the remaining white sauce over the noodles and top with the remaining mushrooms.
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30
Sprinkle the mozzarella over the lasagna and bake for 50 minutes to 1 hour, or until golden brown on top and bubbling.
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31
Let the lasagna stand for 10 to 15 minutes before serving.
