Lasagna With Asparagus, Leeks, And Morels
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick, divided)2 tsps
Thyme (chopped fresh)1.5 cups
Heavy Whipping Cream1
Bay Leaf2 tbsps
All-Purpose Flour3 tsp
Nutmeg (freshly grated)Directions:
1
Melt 1 tablespoon butter in heavy large skillet over medium heat
2
Add leeks; cook until wilted, stirring often, about 4 minutes
3
Transfer to medium bowl
4
Melt remaining 1 tablespoon butter in same skillet
5
Add asparagus, mushrooms, and thyme
6
Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes
7
Add to bowl with leeks and toss to distribute evenly
8
Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes
9
Sprinkle flour over and whisk to blend
10
Boil until sauce thickens, about 1 minute, whisking until smooth
11
Remove from heat
12
Stir in nutmeg; discard bay leaf
13
Season to taste with salt and pepper
14
DO AHEAD: Vegetables and sauce can be made 2 hours ahead
15
Let stand at room temperature
16
Preheat oven to 350°F
17
Coat four 2-cup shallow oval or round baking dishes with nonstick spray
18
Break off corners of noodles to fit flatly into dishes
19
Spoon 1/4 cup sauce into each dish
20
Place 1 noodle atop sauce
21
Scatter 1/4 cup vegetable mixture over, spreading in even layer
22
Drizzle 2 tablespoons sauce over
23
Sprinkle rounded tablespoonful cheese over each
24
Repeat layering 2 more times with noodles, vegetables, sauce, and cheese
25
Drizzle remaining sauce over lasagnas
26
Cover each dish tightly with foil
27
Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes
28
Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes
29
Let stand at room temperature 5 minutes before serving
30
Melt 1 tablespoon butter in heavy large skillet over medium heat
31
Add leeks; cook until wilted, stirring often, about 4 minutes
32
Transfer to medium bowl
33
Melt remaining 1 tablespoon butter in same skillet
34
Add asparagus, mushrooms, and thyme
35
Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes
36
Add to bowl with leeks and toss to distribute evenly
37
Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes
38
Sprinkle flour over and whisk to blend
39
Boil until sauce thickens, about 1 minute, whisking until smooth
40
Remove from heat
41
Stir in nutmeg; discard bay leaf
42
Season to taste with salt and pepper
43
DO AHEAD: Vegetables and sauce can be made 2 hours ahead
44
Let stand at room temperature
45
Preheat oven to 350°F
46
Coat four 2-cup shallow oval or round baking dishes with nonstick spray
47
Break off corners of noodles to fit flatly into dishes
48
Spoon 1/4 cup sauce into each dish
49
Place 1 noodle atop sauce
50
Scatter 1/4 cup vegetable mixture over, spreading in even layer
51
Drizzle 2 tablespoons sauce over
52
Sprinkle rounded tablespoonful cheese over each
53
Repeat layering 2 more times with noodles, vegetables, sauce, and cheese
54
Drizzle remaining sauce over lasagnas
55
Cover each dish tightly with foil
56
Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes
57
Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes
58
Let stand at room temperature 5 minutes before serving