Mushroom and Fresh Herb Lasagna Recipe – Sunset Magazine

Ingredients

• 12 no-boil lasagna noodles (1/2 lb.)
• 1 qt. milk
• 1/2 cup unsalted butter
• 1/2 cup flour
• About 1 1/2 tsp. kosher salt
• About 1/2 tsp. pepper
• 1/2 teaspoon nutmeg
• 3 garlic cloves, minced
• 3 tablespoons chopped parsley, divided
• 1 tablespoon chopped fresh thyme leaves, divided
• About 3 tbsp. olive oil, divided
• 2 medium leeks, sliced into thin rings
• 1 1/2 pounds portabella mushrooms, sliced
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 1 cup finely shredded parmesan cheese
• 1 cup plus 2 tbsp. coarsely shredded asiago cheese