I love, love, love leeks! In fact, I like to keep packets of chopped leeks sauteed in butter in my freezer for times when a dish needs a leek-lift. For this vegetarian lasagna, I took inspiration from three stellar cooks: Australia's Stephanie Alexander, whose comprehensive volume "The Cook's Companion" has a wonderful recipe for leek and cream stew; Ina Garten, whose mushroom lasagna put that idea in my head; and Sarah Leah Chase whose "Cold Weather Cooking" has a lasagna that calls for a lovely bechamel made with chicken broth that I adapted to be meat-free. To put the focus on the mushrooms and leeks, I wanted this to be a white lasagna -- no tomato sauce to muddy those delicate flavors. It's always a hit, even with meat-eaters, and I always get requests for my recipe.

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