Leek, Mushroom, Asparagus Lasagna in Kitchen Vixen

So, it’s Tuesday. Let’s have a recipe from my blog. This is a fabulous dish. I make it often. You can find egg roll wrappers in the produce section of your market. The are the thinest fresh pasta sheets you can find. Cut to fit your pan.

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 a lasagna 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.

Last updated February 23, 2021