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 notes

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