Lasagne with Asparagus, Leeks, and Morels

Ingredients for Lasagne with Asparagus, Leeks, and Morels

• 2 tablespoons (1/4 stick) butter, divided

• 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 475ml )

• 450g thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces

• 110g fresh morel mushrooms, rinsed, coarsely chopped, or 140g fresh shiitake mushrooms, stemmed, coarsely chopped

• 2 teaspoons chopped fresh thyme

• 850ml low-salt chicken broth

• 350ml double cream

• 1 bay leaf

• 2 tablespoons plain flour

• 3/4 teaspoons freshly grated nutmeg

• Nonstick vegetable oil spray

• 1 250g package no-cook lasagne noodles (12 noodles)

• 140g (about) finely grated Parmesan cheese, divided

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.

Preheat oven to 177°C. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 60ml sauce into each dish. Place 1 noodle atop sauce. Scatter 60ml 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.