If you weren't satisfied with these meat-free meal ideas, I've got one more recipe suggestion for you: asparagus and mushroom lasagna. I made this amazing dish for a dinner party in honor of a friend who is a longtime vegetarian. Everyone, even the die-hard meat eaters in attendance, loved it!
Although the ingredients are basic, this lasagna is wonderfully delicious. For maximum flavor, use a good quality vegetable stock and fresh mushrooms, and be sure to generously season the white sauce. It's rich without being heavy; with the seasonal components, it makes a great centerpiece to a Spring meal.
I snapped a few pictures at the dinner and hoped to get a stunning photo the following day when the lighting was better. However, the lasagna was so good that people went back for seconds, and there was none left! Seriously, you should really give this recipe a try.
2 tablespoons (1/4 stick) butter, divided Serves 6.
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
2 teaspoons chopped fresh thyme
4 cups low-salt vegetable broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 tablespoons all purpose flour
3/4 teaspoon freshly grated nutmeg
Nonstick vegetable oil spray
1 9-ounce package (12 noodles) no-cook lasagna noodles
1 1/2 cups (about) finely grated Parmesan cheese, divided
2 tablespoons (1/4 stick) butter, divided