Thyme and Porcini Lasagnas

4 tablespoons of your favorite olive oil
1 shallot, minced
2 large yellow-fleshed potatoes, peeled and diced
Rosemary, to taste, chopped
Salt and 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 a saucepan. Add the shallots and saute for a few minutes.

Add the potatoes and the rosemary, salt, and pepper to taste. Saute for a minute.

Add the broth and cook for 8 minutes.

Add the mushrooms and the thyme leaves.

Boil the lasagna to desired tenderness and then drain.

Form individual lasagnas on warmed serving plates by alternating layers of pasta and the potato-mushroom sauce.

Serve immediately.

You can make 2, 3, or 4 plates of lasagna.