Lasagna with Asparagus, Leeks, and Morels Recipe | Epicurious

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