Asparagus Leek Lasagne

This is an easy lasagne with no pre-cooking of the noodles.

Cut the leaves off 2 medium or 1 large leek, then the shank in half lengthwise and wash well.  Thinly slice the leek shank.

Heat 1 T. butter or olive oil in a heavy-bottomed skillet and add the leeks.  Cook until wilted.  Transfer to a bowl.

Rinse 1 bunch of asparagus, then trim or snap the tough bottoms.  Slice on the diagonal in 1 inch pieces.

Rinse 2 stems of green garlic well, then cut just like the asparagus.

Chop 4 oz. fresh wild mushrooms (or re-hydrated dry wild mushrooms).

Saute the asparagus, garlic and mushrooms in 1 T. melted butter or olive oil with 2 t. fresh thyme leaves, for about 4 minutes.  Season with salt and pepper.

Add the vegetables to bowl with the leeks.

Pour 3 1/2 C. mushroom broth into the saute pan along with , then mix in
1 1/2 C. heavy cream and 1 bay leaf.  Simmer for 6 minutes, then whisk in 2 T. flour.  Remove the bay leaf and add a dash of nutmeg.

Brush an 8 Cup baking dish with olive oil or butter.  Make a layer of 1/2 C. sauce on the bottom.  Add a single layer of lasagne noodles.  Then a layer of vegetables, and finally a layer of 1/2 C. finely grated parmesan cheese.  Repeat twice more. Top the lasagne with the remaining sauce and cover tightly with foil.

Bake for 40 minutes at 350 degrees, then uncover and bake another 6-8 minutes, until the top is browned and bubbling.

CLICK HERE FOR MEMBER NEWS

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading

A Sad Sweet (Potato) Saga

Some of you have likely noticed the absence of one item from the boxes in general this year:  Sweet Potatoes.  We plant sweet potatoes every spring and normally harvest the first roots in October.  This gives them just enough time … Continue reading

Thanksgiving Green Beans and other Holiday Myths

For many years, we tried to have fresh green beans in your boxes for Thanksgiving.  As I’ve mentioned a few times, the warm, sunny days and cool nights here in the fall are perfect for growing long, slim, and tender … Continue reading