Lasagna with Asparagus and Morel Mushrooms

Name: Lasagna with Asparagus and Morel Mushrooms
Yield: Makes 4 servings
Ingredients: Freshly grated nutmeg, ¾ teaspoon; Lemon juice, 2 teaspoons; Garlic, 1 clove, lightly smashed with the side of a chef’s knife; Vegetable broth, 1½ cups (12 fl oz/375 ml); Heavy cream, 2 cups (16 fl oz/500 ml); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Fresh rosemary, 1 tablespoon chopped; Parmesan cheese, 1 cup (4 oz/125 g) finely grated; No-boil lasagna sheets, 6; Asparagus, 1 lb (500 g), tough ends snapped off and stalks cut into 2-inch (5-cm) pieces; Fresh morel mushrooms, ¼ lb (125 g), roughly chopped; Olive oil, 1 tablespoon; Leek, 1, white and light green parts only, thinly sliced (about 1 cup/3 oz/90 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

The combination of smoky morel mushrooms and asparagus gives this creamy lasagna a sophisticated flavor. No-boil lasagna noodles and a light cream sauce make it a breeze to make, even on a weeknight.

Ingredients

Olive oil, 1 tablespoon
Leek, 1, white and light green parts only, thinly sliced (about 1 cup/

Dinner
Vegetarian
Pasta
Spring

Method

Preheat the oven to 350°F (180°C). Spray an 8-inch (20-cm) square baking dish with cooking spray. In a large sauté pan, warm the oil over medium heat. Add the leek and sauté until tender, 4 minutes. Add the asparagus, mushrooms, and rosemary. Sprinkle lightly wi