Lasagna with Asparagus, Leeks, and Morels Recipe

Name: Lasagna with Asparagus, Leeks, and Morels Recipe
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

www.epicurious.com

These individual lasagnas are perfect for a dinner party.

Keywords

lasagna
italian american
leek
asparagus
morel mushroom
thyme
main
nut free
vegetarian
oven bake
spring
bon appétit

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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