Mushroom, leek and asparagus lasagna à la Didi

Ingredients for 4 servings:

• 500 g asparagus, white
• 2 tsp brown sugar
• Salt
• 2 dashes lemon juice
• 2 tsp butter
• 250 g mushrooms
• 250 g leek
• 500 g lasagna sheet(s) without pre-cooking
• 600 ml cream
• 100 ml vegetable stock
• 150 g Parmesan, freshly grated
• 2 tsp herbs de Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Peel the asparagus and trim the ends. Lay 4 sheets of aluminum foil crosswise on top of each other. Place half of the asparagus on the first sheet. Season with sugar, salt, butter, and lemon juice. Wrap the asparagus loosely but tightly, like a bag. Repeat with the second portion. Bake the parcels in a preheated oven at 180°C for 30 to 40 minutes. Cut the cooked asparagus into small pieces. Slice the leek into rings and cook with a little water for about 10 minutes. Quarter the mushrooms and sauté them in a pan with butter. Mix the cream with the vegetable stock, the herbs de Provence, and 50g freshly grated Parmesan cheese and bring to a boil briefly. Pour some of the sauce into a baking dish and top with a layer of lasagna sheets. Spread the steamed mushrooms on the lasagna sheets, then add some of the sauce and a layer of lasagna sheets. Spread the leek on top, then add another layer of lasagna sheets, top with the asparagus, and a little sauce. Add more lasagna sheets, top with the remaining sauce, and sprinkle with the remaining Parmesan cheese. Bake the lasagna in a preheated oven at 180°C for 30 to 40 minutes.