Name: Lasagna with Asparagus, Leeks, and Morels
Yield: Makes 4 Servings
Ingredients: 2 tablespoons (¼ 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; 3½ cups low-salt chicken broth; 1½ cups heavy whipping cream; 1 bay leaf; 2 tablespoons all purpose flour; ¾ teaspoon freshly grated nutmeg; Nonstick vegetable oil spray; 1 9-ounce package no-cook lasagna noodles (12 noodles); 1¼ cups finely grated Parmesan cheese, divided

These individual lasagnas in this recipe are perfect for a dinner party.

Recipe notes