The Perfect Spring Lasagna

-with asparagus, wild mushrooms and leeks-

The combination of asparagus, leek, lemon and earthy wild mushrooms creates a lovely right out of the garden onto the plate ensemble. Enjoy with crusty bread and a crisp salad for the perfect al fresco dinner. Cheers!

Ingredients

For the Filling

-2 tbl butter

-1 tbl extra virgin olive oil

-2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)

-1 pound asparagus spears, trimmed, peeled and cut on diagonal into 1/2-inch pieces + 6 trimmed and peeled for the top

-5 ounces fresh mixed wild mushrooms, stemmed and coarsely chopped

-2 teaspoons chopped fresh thyme

-¼ tsp grated lemon zest

-Kosher salt and fresh cracked pepper

-fresh lasagna noodles or oven ready

-1/5 cups finely grated parmesan

The Bechamel

-3 tablespoons butter

-1 tablespoon minced shallots 

-3 tablespoons flour

-2 1⁄2 cups milk

-1/2 cup heavy cream

-a few fresh nutmeg scrapings

-salt and white pepper, to taste

Method

• Melt 2 tablespoons butter with the olive oil in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes.  Add asparagus, mushrooms and thyme. Sprinkle with salt and pepper. Sauté until asparagus is crisp-tender, stirring often, about 5 minutes. Set aside.  Once cooled, add lemon zest a toss.

• For the bechamel, melt the butter in a saucepan, add the shallot, and cook slowly until it is soft. Stir in the flour to make a roux and cook gently over a low heat for 3-4 minutes, then set it aside to cool. Combine the milk and the cream, and heat nearly to the boiling point, then whisk into the cooled roux. Return the pot to the heat and cook 15-20 minutes, stirring frequently. Season with a few scrapings of nutmeg, and salt and white pepper to taste.

• Preheat oven to 375F and grease a 9X13" baking pan. Pour 1/2 c of bechamel in the bottom, then lay down enough lasagna noodles to cover the bottom of the pan. Spread another 1/2 c of bechamel on the pasta layer, a quarter of the asparagus mixture, and some grated cheese. Repeat in this order, making four layers in all.

• Repeat until you have 4 layers.

• The top layer should be pasta covered with bechamel, parmesan and thinly sliced asparagus.

• Cover the lasagna loosely with foil and bake for 15 minutes. Remove the foil and continue baking until the top is puffed and browned, for about 25 minutes.

• Allow the lasagna to rest for about 10 minutes before cutting.

• Note: For the top layer of cheese you can also use a bit of gruyere or fresh mozzarella