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Tuesday
Mar302010

Leek, Asparagus and Mushroom Lasagna

A few days ago my April issue of Bon Appetit Magazine arrived here at the travel trailer. It featured recipes highlighting Spring vegetables. One of the recipes that caught my attention was for a vegetable lasagna. I still had a package of fresh pasta egg roll wrappers sitting in the refrigerator. I still had my fresh pasta lasagna mojo going. The magazine recipe called for making four individual lasagnas in small round pans. It also called for ridiculously expensive difficult -to -find here -in- ruralish- west -coast- Florida Morel mushrooms. I used on sale Baby Bella mushrooms and made a large one pan lasagna. This is a very easy to make vegetable lasagna using the bounty of Springtime goodness. We both really loved it.

 Leek, Asparagus and Mushroom Egg Roll Wrapper Lasagna

 Ingredients:

1 package fresh pasta egg roll sheets (usually found in produce section of grocery store)

2 large leeks

1 lb fresh asparagus spears

8 oz (small box) fresh mushrooms (I used pre-cleaned and sliced Baby Bellas)

1 ½ cups heavy cream

3 cups chicken broth

3 Tablespoons Flour

2 Tsp nutmeg

2 bay leaves

 ½ stick butter, divided

 Salt & Pepper to taste

12 oz shredded fresh mozzarella cheese

12 oz shredded romano or parmesan cheese

How To Make This Recipe

Clean Leeks by cutting off dark green tops and root end. Slice in half lengthwise. Run under cold water to remove any dirt lurking in layers. Slice thinly.

Sautee’ Leeks in 2 T butter slowly until translucent in large pan

Clean asparagus and slice diagonally into 1 inch pieces

Clean and slice mushrooms

Remove Leeks from pan to large bowl.

Add more butter to pan and sautee’ asparagus and mushrooms until asparagus is tender crisp.

 Add all to bowl with Leeks and gently stir to evenly combine.

Add 3 ½ cups chicken broth to pan

Add 1 ½ cup heavy cream

Add 2 small Bay Leaves

Add salt and pepper to taste

Cook stirring over medium heat until mixture slightly thickens.

Sprinkle with 3T blending flour and cook, stirring constantly until sauce thickens.

Stir in 2 tsp Nutmeg.

Remove from heat.

Assemble Lasagna

Lightly spray 9x13” pan. Spoon in a very thin layer of white sauce (Bechamel). Cover with layer of egg roll pasta sheets. Add dollops of vegetable mix. Hand sprinkle with mozzarella and romano cheeses. Dollop on Bechamel. Continue layers, ending with layer of Bechamel topped with cheese. Bake Cover pan tightly with foil. Place on baking sheet and bake at 350 degrees for 40-45 minutes until hot and bubbly. Remove foil and bake 10-15 minutes until top is lightly browned and bubbled. Remove from oven and let sit 10 minutes before cutting and serving.

Reader Comments (2)

It sounds gorgeous, in fact scrumptions but much too rich for me, just cant take a lot of cream. Wonderful recipe though, I have some asparagus spears at present as a treat and going as far as garlic butter with them. I shall be packing my case soon and coming to join you, the weather is not pleasant here. Agreed we haven't heavy snow as Scotland and Ireland but walking out the door is close to shutting yourself in the fridge. The only advantage of the fridge would be you couldn't get wet from the heavy showers or blown away by the strong winds that are accompanying the cold. Glad now I didn't feel fit enough to take on an easter camping trip.

March 31, 2010 | Unregistered CommenterJill

What a treat! I was ready for a springtime inspiration. I made this lasagna with leeks and asparagus and (just because I had it in the fridge) smoked turkey thigh. I also substituted low fat evaporated milk for the cream, and I don't think the dish was any the worse for it. I thought the sweet nutty-ness of Swiss cheese might go well, so that went on top. Match with a glass (or two or three) of chardonnay, and it was a truly memorable meal.

Thank you, Dana, for putting me onto using egg roll wrappers for lasagna! They make the dish much less starch-centric and the silky texture is quite delightful.

Clasina

April 2, 2010 | Unregistered CommenterClasina

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