Lasagna with Asparagus, Leeks, and Morels

2 Tbsp. butter
2 medium leeks, whites and pale green parts only (halved lengthwise, thinly sliced)
1# thick asparagus spears, trimmed, cut diagonally into 1" pieces
4 oz. fresh morel mushrooms, rinsed, coarsely chopped (you can sub shiitakes)
2 tsp. fresh thyme, chopped
3 1/2 C. chicken broth or stock
1 1/2 C. heavy whipping cream
1 bay leaf
2 Tbsp. flour
3/4 tsp. freshly grated nutmeg
1 9-oz package no-cook lasagna noodles
1 1/4C. Fontina cheese, grated
1 1/4 C. finely grated parmesan cheese

Melt 1 Tbsp. butter in a heavy large skillet over medium heat.  Add leeks, cook until wilted, stirring often, about 4 minutes.  Transfer to medium bowl.  Melt remaining butter in same skillet.  Add asparagus, mushrooms, and thyme.  Sprinkle with salt and pepper, sauté until asparagus is crisp-tender, stirring often, about 4 minutes.  Add to bowl with leeks and toss to distribute evenly.  Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes.  Sprinkle flour over mixture and whisk to blend.  Boil until sauce thickens, about 1 minute, stirring until smooth.  Remove from heat, discard bay leaf and stir in nutmeg.  Correct seasoning with salt and pepper to taste.  Vegetables and sauce can be done 2 hours ahead of assembling the lasagna.  Just let sit at room temperature.

Preheat oven to 350 degrees F.

Coat a 9x13" baking dish with non-stick spray.  Spoon 1/4 of the sauce onto the bottom.  Lay a layer of the noodles down on the bottom of the dish over-lapping the edges slightly.  Arrange 1/4 of the vegetable mixture over the noodles and spread to even the layer.  Take 1/4 C. of each cheese and mix in a bowl and reserve.   Sprinkle 1/4 of each cheese remaining over the vegetables.  Lay the next layer of noodles down then sauce, and repeat with vegetables and cheese.  Repeat and continue constructing lasagna until all components are used.  Top lasagna with the reserved cheese in the bowl.
Cover the dish tightly with foil.  Place on rimmed baking sheet and bake in oven until noodles are tender, about 40 minutes.  Uncover and bake until sauce is bubbling and cheese begins to brown, about 10 more minutes.
Remove from oven and let sit for 10 minutes before slicing into portions.  Serve and Enjoy.