Name: Lasagna with Asparagus, Leeks, and Morels
Yield: Makes 4
Ingredients: 2 tablespoons (1/4 stick) butter, divided; 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups); 1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces; 4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped; 2 teaspoons chopped fresh thyme; 3 1/2 cups low-salt chicken broth; 1 1/2 cups heavy whipping cream; 1 bay leaf; 2 tablespoons all purpose flour; 3/4 teaspoon freshly grated nutmeg; Nonstick vegetable oil spray; 1 9-ounce package no-cook lasagna noodles (12 noodles); 1 1/4 cups (about) finely grated Parmesan cheese, divided

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Lasagna with Asparagus, Leeks, and Morels

These individual lasagnas are perfect for a dinner party.

Ingredient Tip:

If fresh morel mushrooms are unavailable, pour 2 cups boiling water over 1 ounce of dried morel mushrooms and let stand until the mushrooms are soft, about 30 minutes. Drain the mushrooms and squeeze dry before chopping.

Recipe information

Yield
Makes 4

Ingredients

2 tablespoons (1/4 stick) butter, divided

2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)

1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces

4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped

2 teaspoons chopped fresh thyme

3 1/2 cups low-salt chicken broth

1 1/2 cups heavy whipping cream

1 bay leaf

2 tablespoons all purpose flour

3/4 teaspoon freshly grated nutmeg

Nonstick vegetable oil spray

1 9-ounce package no-cook lasagna noodles (12 noodles)

1 1/4 cups (about) finely grated Parmesan cheese, divided

Preparation

Step 1
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
Step 2
Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
Step 3
Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

Nutrition Per Serving

Per serving: 806.4 kcal calories

56.6 % calories from fat

50.7 g fat

29.8 g saturated fat

167.7 mg cholesterol

58.7 g carbohydrates

4.7 g dietary fiber

6.5 g total sugars

54.0 g net carbohydrates

30.7 g protein

#### Nutritional analysis provided by Bon Appétit

TagsPasta Lasagna Italian American Italian European Leek Root Vegetable Vegetable Asparagus Morel Mushroom Mushroom Thyme Herbs & Spices Main Dinner Nut Free Vegetarian Oven Bake Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes