Friday, June 4, 2010
lasagna with asparagus, leeks and morels
Okay. I could've eaten all of this myself. This is officially my new favorite recipe. It's from the April issue of Bon Appetit, but I just now got around to making it. Succulent. That's all I have to say.
2 Tbsp butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, sliced thin
1 pound thick asparagus spears, cut on diagonal into 1 inch pieces
4 oz fresh morel mushrooms, rinsed, coarsely chopped, or 5 oz fresh shiitake mushrooms, stemmed and coarsely chopped
2 teaspoon chopped fresh thyme (use the fresh, it makes a difference)
3 1/2 cups low salt chicken broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 Tbsp flour
3/4 tsp freshly grated nutmeg (I love this part)
non stick oil spray
1 9 oz pkg no-cook lasagna noodles
1 1/4 cups (about) finely grated Parmesan cheese
Saute leeks in large, heavy skillet in 1 Tbsp butter, transfer to bowl. Add remaining 1 Tbsp butter and saute just until tender-crisp asparagus, mushrooms and thyme. Sprinkle with salt and pepper to taste. Add to the bowl with the leeks and toss. Add broth, cream and bay leaf to the same skillet and heat for about 6 minutes until slightly thickened. Sprinkle flour over and whisk to blend. Remove bay leaf. Season to taste with salt and pepper.
Preheat oven to 350. Coat four 2 cup shallow oval or round banking dishes with nonstick spray. Break corners from noodles to fit. Spoon 1/4 cup sauce into each dish, place one noodle in each, then 1/4 vegetable mix, 2 Tbsp sauce over, and rounded Tbsp cheese. Repeat two more times. Cover tightly with foil, bake 40 minutes. Remove foil and bake 10 more minutes or until thick and lightly browned. Let stand at room time 5-10 minutes before serving.
Note: Next time I make this, I will make a roux with the butter and flour in the skillet before adding the broth and cream. I think it would work well baked in one medium pan, as well.