A great lasagna chopped full of spinach, asparagus, and leeks all wrapped around mozzarella, provolone, parmesan, and Romano cheeses and layered with a basil cream sauce.
Boil 12 lasagna noodles al dente and set aside until ready to use. When they are done, take out and let cool and dry on kitchen towel.
In a saucepot melt 2 tbsp. butter and whisk in flour and dry basil. Let mixture cook on low for 2 minutes. Whisk in milk and let sauce thicken. Stir often and keep warm. Add salt to taste.
In a large bowl combine 1 cup mozzarella cheese and all parmesan and Romano cheese. Set bowl aside for later.
Sauté leeks and asparagus in 2 tablespoons butter. Add chopped spinach and cook until it is wilted.
Layer and Bake
In a 9x13 casserole dish, spoon a few tablespoons of basil sauce.
Layer 4 noodles and few more tablespoons of sauce.
Spoon half the sautéed vegetables over lasagna.
Spread all mozzarella, parmesan, and Romano cheese mixture over veggies.
Layer 4 more noodles and few more tablespoons of sauce.
Spoon the remaining sauteed vegetables over sauce noodles.
Lay out 6 slices of Provolone cheese over veggies.
Layer last 4 noodles, the remaining basil sauce and top with 2 cups of mozzarella cheese.
Preheat oven to 375 °F and bake covered for one hour. Then uncover and broil on high for a minute or until top cheese melts and browns slightly.
Let lasagna sit for 15 minutes before serving so it doesn't fall apart.