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1.
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Make white sauce.
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Melt butter in sauce pan, add flour and stir well to mix.
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Add milk/chicken stock (or regular milk) to butter/flour mixture and whisk constantly over medium heat until thickened (about 10 minutes).
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Turn off heat.
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2.
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Add salt, pepper, nutmeg, garlic, parsley and herbs to sauce.
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Cover and set to side.
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3.
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Preheat oven to 375 or 350 is using cast iron 9x13 baking dish.
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4.
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In a deep saute pan, add 1 T olive oil, add leeks or shallots and soften, do not brown.
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When soft, remove from heat and place in a bowl and set to side.
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Using same pan, add sliced mushrooms and 2 T olive oil on medium heat, cover until juices start to release, remove lid and slightly brown edges.
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Stir in leeks or shallots.
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Remove from heat.
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5.
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Mix ricotta cheese and two cups parmesan cheese and two eggs.
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Mix well.
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Assemble:.
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Spray non-stick to bottom of pan.
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Coat bottom with about 1/4 cup white sauce.
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Layer four noodles to cover bottom, spread 1/2 C sauce, 1/3 mushroom mix, 1/3 of ricotta mix, 1/3 of mozarella and repeat twice more ending with layer of noodles on top.
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Pour over remaining sauce.
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Sprinkle asiago cheese all over the top and any remaining mozarella.
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Cover with Non-Stick Aluminum foil lightly.
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Cook on middle rack for 40 minutes, uncover cook for 20 minutes or golden brown and bubbling.
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Let sit for at least 15 minutes before slicing.
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8 Large servings or 12 medium servings.
