LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS
Provided by Ivy Manning
Categories Milk/Cream Cheese Dairy Mushroom Vegetable Bake Dinner Asparagus Leek Spring Family Reunion Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon 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 and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
- Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.
CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.
OPEN-FACE LASAGNA WITH MOREL MUSHROOMS AND ASPARAGUS
In this recipe, which is quicker to prepare than traditional lasagna, you get the rich, sweet goodness of tomatoes, the heat of chile, and the earthy vegetable heft of mushrooms and asparagus-a beautiful medley of flavor contrasts.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 4
Number Of Ingredients 14
Steps:
- 1. Rinse off the mushrooms and pat dry. Cut off the thickest part of the stems and discard. Cut the mushrooms into 1-inch pieces, roughly halves or quarters, depending on the size of the mushrooms.
- 2. In a large, wide skillet over medium-high heat, add the olive oil. Once the oil is hot, add the mushrooms, salt, pepper, and chile flakes. Stir to coat the mushrooms evenly with the olive oil. Saute until the mushrooms become golden, 12 to 15 minutes. Add the shallots and asparagus, stir, and cook until the mushrooms are deep golden and the asparagus is tender but firm, about 8 more minutes. Stir in the garlic and cook for 30 seconds more, just to bring out the flavor of the garlic but not to brown it.
- 3. Add the white wine and simmer until reduced by half. Turn off the heat and set aside. Stir in the butter until melted and fully incorporated.
- 4. While the mushrooms are cooking, bring a large pot of water to a boil. Once the water is boiling, cook the lasagna according to the package instructions. Once the pasta is cooked to al dente, pull it out of the water and drain (do not rinse). Rub with a touch of olive oil to prevent sticking and set 1 sheet of pasta on each of four plates.
- 5. Divide the Taleggio and Parmesan evenly across the pasta. Spoon the mushroom-asparagus mixture over the cheeses. The heat will partially melt the cheeses. Shower the basil on top of each plate. Drizzle a touch of extra virgin olive oil and a touch more Parmesan over each. Serve.
LIGHT SPINACH AND LEEK LASAGNA
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
- Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.
Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g
ASPARAGUS AND ONION LASAGNA (VERY DELICIOUS!)
I received this recipe about two years ago from my sister-in-law. I was very skeptical because I hated onions and was not to fond of asparagus, but once I ate it I was in love. This is so simple but very delicious and simple to make. I hope you enjoy it! You can always substitute if you want and if you have any good recommendations let me know!
Provided by Shaynan21
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.
- Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.
- Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.
- Bake in the oven until cheese is bubbling and melted, about 30 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 40.2 g, Cholesterol 57.9 mg, Fat 19.2 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 9.2 g, Sodium 781.1 mg, Sugar 2.4 g
OVEN-ROASTED ASPARAGUS AND LEEKS
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
- Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
- Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
ASPARAGUS, LEEK AND MOREL TART RECIPE
Provided by á-174942
Number Of Ingredients 16
Steps:
- Crust: Combine flour and salt in bowl. Cut butter into flour with 2 knives or in food processor until butter is size of peas. Drizzle in water and mix just until dough comes together. Wrap in plastic wrap and chill 1 hour. Roll out dough into 13-inch circle on lightly floured surface. Place in 12-inch tart pan. Fold any excess dough back into pan and press against sides. Place piece of foil or parchment paper on top of crust and fill with pie weights, rice or beans. Bake at 375 degrees until edges barely begin to brown, about 20 minutes. Remove weights and foil or parchment paper. Filling: Note: If you can't find fresh morels, soak dried ones in hot water until they regain their shape. Cut all but 1 inch of green tops off leeks. Split down middle and rinse very well. Cut into 1/8-inch-thick slices. There should be about 4 1/2 to 5 cups sliced leeks. Melt 2 tablespoons butter in skillet over medium heat. Add leeks and season with salt to taste. Saute, stirring frequently, until soft and translucent, 8 to 10 minutes. Remove from skillet and set aside to cool. Quickly rinse mushrooms in cold running water. If using morels, halve lengthwise. If using chanterelles or porcini, cut into 1/8-inch-thick slices. Saute mushrooms in remaining 1 tablespoon butter over high heat until most of liquid evaporates, about 3 minutes. Remove from skillet and set aside to cool. Spread leeks in bottom of tart shell. Spread mushrooms over leeks. Cover with grated cheese. Place on baking sheet or piece of foil. Bake at 400 degrees until cheese begins to melt, 10 to 15 minutes. Remove from oven. Trim each asparagus spear to 5 1/2 inches. Place asparagus spears on top of cheese like spokes of wheel. Place cherry tomatoes in decorative fashion, cut-side up, on cheese. Lightly spray with cooking spray. Season to taste with salt. Bake at 400 degrees until cheese is bubbly and asparagus is tender, about 15 minutes. This recipe yields 10 servings. Each serving: 305 calories; 368 mg sodium; 59 mg cholesterol; 21 grams fat; 21 grams carbohydrates; 11 grams protein; 1.40 grams fiber
ASPARAGUS LASAGNA
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
ROASTED ASPARAGUS LASAGNA
My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. -Cindy Macha, Richmond, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
LEEK & GREENS LASAGNE
Merge cheesy leeks and a classic lasagne to make our mouth-watering family-sized pasta dish. This is an easy and impressive bubbling masterpiece
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
- Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
- Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
- In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
- Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.
Nutrition Facts : Calories 876 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2 milligram of sodium
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
ASPARAGUS WITH MOREL MUSHROOMS
Make and share this Asparagus With Morel Mushrooms recipe from Food.com.
Provided by seangcolman
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5
BUTTERNUT LASAGNA WITH CELERIAC, MUSHROOMS, AND LEEKS
This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions.
Provided by Mudflower
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make a roux with 2 T. butter and 2 T. flour in a small sauce pan.
- In a large pan, melt 1 T butter and saute vegetables (except squash) until tender.
- Season vegetables with 1/2 tsp salt, Italian seasoning, and tarragon.
- Into roux, whisk heavy cream, 1/2 tsp salt, 1/4 tsp of each herb/blend, and cook over medium heat until bubbly and thick. Stir in the 3/4 cup vegetable broth.
- Pour a little extra broth into bottom of 9x13 baking dish. Place a layer of lasagna noodles in the dish.
- Mash or otherwise chop butternut squash so it can be laid in a layer about 1/4 to 1/2 inch thick. Layer the squash on top of the noodles.
- Pour 1/3 of the sauce over the squash.
- Add another layer of noodles.
- Layer the sauteed vegetables onto these noodles.
- Pour 1/3 of the sauce over the veggies.
- Add another layer of noodles.
- Pour remaining sauce over these noodles and top with shredded cheese.
- Bake at 350 til golden and bubbly throughout.
Nutrition Facts : Calories 420, Fat 20.3, SaturatedFat 12.4, Cholesterol 60.2, Sodium 625.4, Carbohydrate 49.6, Fiber 4.5, Sugar 5.4, Protein 13
More about "lasagna with asparagus leeks and morels recipes"
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS RECIPE | BON …
From bonappetit.com
3.4/5 (27)Author Ivy ManningServings 4Estimated Reading Time 2 mins
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon 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 and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon ¼ cup sauce into each dish. Place 1 noodle atop sauce. Scatter ¼ cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
- Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.
LASAGNA WITH ASPARAGUS AND MOREL MUSHROOMS | WILLIAMS …
From williams-sonoma.com
Servings 4Total Time 2 hrs
ASPARAGUS AND MUSHROOM LASAGNA RECIPE | POPSUGAR FOOD
From popsugar.com
ROASTED ASPARAGUS MUSHROOM LASAGNA - CANADIAN LIVING
From canadianliving.com
SALMON, LEEK AND ASPARAGUS LASAGNE - FOOD TO LOVE
From foodtolove.co.nz
LASAGNA WITH LEEKS, MUSHROOMS & RED PEPPERS: RECIPE - THE STAR
From thestar.com
HOW TO MAKE LINGUINE WITH ASPARAGUS, MORELS AND PEAS - CHICAGO …
From chicago.suntimes.com
CHEESY ASPARAGUS CHICKEN LASAGNA WITH SALAD - FOOD NETWORK …
From foodnetwork.ca
[HOMEMADE] LASAGNA, ASPARAGUS AND EVERYTHING BAGEL GARLIC …
From reddit.com
CREAMY ARTICHOKE AND ASPARAGUS LASAGNA RECIPE | MYRECIPES
From myrecipes.com
RECIPES/LASAGNA-WITH-ASPARAGUS-LEEKS-AND-MORELS-358231.JSON AT …
From github.com
MOREL MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS - YAHOO.COM
ASPARAGUS, MOREL AND RAMP QUICHE WITH A BROWN RICE CRUST
From closetcooking.com
SUMMER VEG LASAGNE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ASPARAGUS LASAGNA | CANADIAN LIVING
From canadianliving.com
ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
From seriouseats.com
ASPARAGUS, MUSHROOM AND LEEK QUICHE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
HAM AND ASPARAGUS LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
ASPARAGUS LASAGNA - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LASAGNA WITH ASPARAGUS AND MOREL MUSHROOMS | WILLIAMS …
SEAFOOD LASAGNA WITH CRAB, SHRIMP, SCALLOPS AND CALAMARI
From vikalinka.com
LASAGNA WITH ASPARAGUS AND MOREL MUSHROOMS RECIPE | EAT YOUR …
From eatyourbooks.com
OPEN-FACE LASAGNA WITH MOREL MUSHROOMS AND ASPARAGUS
From cookingchanneltv.com
RENEGADE CHEF: LASAGNA WITH ASPARAGUS, LEEKS AND MORELS
From pineandlakes.com
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEEK LASAGNE | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
LASAGNA "BIANCA" WITH ASPARAGUS, PEAS AND MUSHROOMS
From sugarlovespices.com
COOK THIS: ASPARAGUS AND LEEK GALETTE FROM FOOD BETWEEN FRIENDS
From nationalpost.com
THE EASY RECIPE FOR LASAGNE WITH ASPARAGUS - FINE DINING …
From finedininglovers.com
LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS. | DOMINICA VIBES NEWS
From dominicavibes.dm
ASPARAGUS & LEEK FRITTATA FEATURING JUSTEGG : VEGANRECIPES
From reddit.com
BEST ASPARAGUS LASAGNA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
You'll also love