Timpano with spring leeks and wild mushrooms from Mark Hix on Baking by Mark Hix

Ingredients

• 7 lasagne sheets, cooked according to packet instructions
• 3-4 tbsp fresh white breadcrumbs, lightly toasted
• 40 g freshly grated parmesan
• 2-3 tbsp double cream
• 40 g butter
• 80 g pancetta, or streaky bacon cut into ½cm dice
• 300 ml hot milk
• 300 ml hot chicken stock
• 30 g flour
• 2 tbsp olive oil, plus extra for oiling
• 2-3 young leeks, or 4-5 baby leeks, shredded
• Salt
• freshly ground black pepper
• A handful of wild garlic leaves, torn
• 120 g macaroni, cooked according to packet instructions
• 200 g wild mushrooms, cleaned, washed if necessary and dried