[en] Lasagna trademark is an integrated, in situ remediation technology being developed which remediates soils and soil pore water contaminated with soluble organic compounds. Lasagna trademark is especially suited to sites with low permeability soils where electroosmosis can move water faster and more uniformly than hydraulic methods, with very low power consumption. The process uses electrokinetics to move contaminants in soil pore water into treatment zones where the contaminants can be captured and decomposed. Initial focus is on trichloroethylene (TCE), a major contaminant at many DOE and industrial sites. Both vertical and horizontal configurations have been conceptualized, but fieldwork to date is more advanced for the vertical configuration. Major features of the technology are electrodes energized by direct current, which causes water and soluble contaminants to move into or through the treatment layers and also heats the soil; treatment zones containing reagents that decompose the soluble organic contaminants or adsorb contaminants for immobilization or subsequent removal and disposal; and a water management system that recycles the water that accumulates at the cathode (high pH) back to the anode (low pH) for acid-base neutralization. Alternatively, electrode polarity can be reversed periodically to reverse electroosmotic flow and neutralize pH