Lemon and asparagus are two of my very favorite things. Somewhat sweet and aromatic, they are both a little grassy and zingy, and both SO fresh. Then, the addition of an earthy mushroom sauté, with a subtle hint of sweet tarragon and the salty deliciousness of gruyere cheese – oh my – have we reached heaven yet? It’s surely possible –
Lemon Asparagus Mushroom Tarragon Lasagna

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Lemon Asparagus Mushroom Tarragon Lasagna

1 pkg. wonton skins
4 Tbs. butter
2 small shallots, minced
1 lb. button mushrooms, sliced
sea salt and pepper
2 lbs. asparagus, trimmed
juice and zest of 1 fresh lemon, divided
4 oz. prosciutto, sliced thinly
16 oz. ricotta cheese
1 large egg
2 Tbs. fresh tarragon, minced
4 cups gruyere cheese, shredded
16 oz. heavy cream
3 Tbs. all purpose flour

Preheat the oven to 425 degrees.

In a large pot, melt the butter over low heat.
Add the shallots and cook until slightly soft. Stir in the mushrooms, as well as plenty of salt and pepper. Cover, stirring occasionally, and cook until the mushrooms release their juices. Add the asparagus and cook for just a few minutes longer, adding the lemon zest and half the lemon juice.
Transfer the asparagus and most of the mushrooms to a plate and set aside.
Combine the remaining 1/2 cup of cooked mushrooms in a separate bowl with the ricotta and egg 1 1/2 Tbs. fresh tarragon, and plenty of salt and pepper. Mix well.

In the same pot where all the veggies were cooked and the shallots remain, add the cream and flour and bring to a simmer. Whisk until well combined. Stir in the juice of 1/2 lemon and continue whisking until thick and creamy. Remove from heat.

To assemble: drizzle a bit of the lemon cream sauce on the bottom of a lasagna pan. Top with layers and layers of wonton skins. Then, add a layer of sautéed asparagus and mushrooms, topped with the prosciutto.
Top with another layer of the wonton skins.
Slather with the lemon ricotta mixture (about half), and then layer with 1/2 of the grated cheese.
Continue to layer as you wish, until the ingredients are all gone.

Bake at 425 for 25 minutes, until bubbly and golden brown.
Sprinkle with the remaining tarragon and allow to cool before slicing and serving.