Finally, a new Meatless Monday post! This week I made lasagna with asparagus, leeks, and mushrooms as featured in this month’s issue of Bon Appetit magazine (the recipe is also available online here).

The recipe specifically calls for either 4 ounces of morel mushrooms or 5 ounces of shiitake mushrooms. You may also use dried, reconstituted morels. Has anyone priced dried morels recently? At my local Fresh Market, they’re priced at $19.99 for 1 ounce – you’ve got to be kidding me! Needless to say, I opted not to use morels since I couldn’t find any fresh and the dogs would starve if I purchased the dried ones. I opted to use the readily available and much more affordable baby bellas.

I made one other adjustment to the recipe by using the Parmesan Reggiano I had on hand instead of the regular Parmesan the recipe called for. The mushroom substitution was acceptable, the cheese substitution, however, was not. I didn’t get the golden, stringy crust I was looking for. No matter, this was one tasty dish. One that I will certainly make again – with the recommended cheese!


Lasagna with Asparagus, Leeks, and Morels

Bon Appetit Magazine – April 2010


  • 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
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.


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.

Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup 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.


One serving contains the following:
Calories (kcal) 806.4
%Calories from Fat 56.6
Fat (g) 50.7
Saturated Fat (g) 29.8
Cholesterol (mg) 167.7
Carbohydrates (g) 58.7
Dietary Fiber (g) 4.7
Total Sugars (g) 6.5
Net Carbs (g) 54.0
Protein (g) 30.7