Lasagna, Asparagus, Leeks, & Wild Mushrooms

Melt 2 T butter in heavy large skillet over medium heat. Add leeks. Cook until wilted, stirring often, about 4 min. Transfer to medium bowl. Melt remaining 2 T butter in same skillet. Add asparagus, mushrooms and thyme. Sprinkle w salt and pepper. Saute until asparagus is crisp tender, stirring often about 4 min. Add to bowl w leeks and toss to mix. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 min. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 2 minutes. Remove from heat. Stir in nutmeg. Remove bay leaf. (Can be made up to this point up to 2 hours ahead and let stand at room temp) Preheat oven to 350. Spray 8×10 pan with non-stick spray. Place 1/5 of sauce in bottom of pan and top with three noodles. Scatter 1/4 of vegetables over, then 1/5 f sauce, then 1/5 of cheese. Repeat 3 more times, drizzling remaining sauce and extra cheese over top layer. Cover with foil and bake until noodles are tender, about 40 min. Uncover and bake until cheese begins to brown, about 8 min. Let stand at room temp 10 min before serving.

Butter 4T
Leeks 2 medium, halved lengthwise, rinsed and sliced thinly
Asparagus 1 lb thick spears, cut on diagonal into 3/4″ pieces
Mushrooms 8oz shitake, stems removed, coarsely chopped (or morels or other wild mushrooms)
Thyme 2 tsp chopped fresh
Heavy Cream 1.5c
Stock 3.5c chicken
Bay Leaves 1
Flour 3T
Pasta, Noodles 19-oz no-cook lasagna
Cheese, Parmesan 6oz grated