Thyme and Porcini Lasagnas

4 tablespoons of olive oil
1 shallot, minced
2 large yellow-fleshed potatoes, peeled and diced
Rosemary to taste, chopped
Salt to taste
Freshly ground black pepper to taste
1/2 cup of mushroom broth
3 fresh porcini mushrooms, cleaned and diced
Thyme leaves to taste
16 sheets of dry lasagna pasta

Heat the oil in saucepan. Add the shallot and saute.

Add the potatoes, the rosemary, the salt and pepper and the broth. Bring to the boil, lower the heat and simmer for 7 minutes or until the potato is tender.

Add the mushrooms and the thyme.

Bring a large pot of salt water to the boil. Add the lasagna pasta and cook until al dente.

Form individual lasagnas on each plate by alternating layers of pasta and potato-mushroom sauce.

Serve immediately.