Mushroom And Tomato Lasagna

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10 plum tomatoes, halved lengthwise

1/4 cup chopped flat-leaf parsley

7 garlic cloves, minced

Salt and freshly ground pepper

1/2 cup pure olive oil, plus more for the noodles

1 1/4 pounds wild mushrooms, thinly sliced

3 medium leeks, white and tender green parts, coarsely chopped

1 stick (4 ounces) unsalted butter

2/3 cup all-purpose flour

1 quart milk, at room temperature

Pinch of freshly grated nutmeg

1 pound dry lasagna noodles

1/2 pound mild goat cheese, at room temperature

2/3 cup fresh whole-milk ricotta (6 ounces)

2 tablespoons chopped basil

1 large egg, beaten

1 1/4 cups shredded mozzarella cheese, (4 ounces)

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