Lasagna with Asparagus and Morel Mushrooms

Name: Lasagna with Asparagus and Morel Mushrooms
Ingredients: 1 Tbs. olive oil; 1 leek, white and light green parts only, thinly sliced; 1 lb. (500 g) asparagus, tough ends snapped off and stalks cut into 2-inch (5-cm) pieces; 1/4 lb. (125 g) fresh morel mushrooms, coarsely chopped; 1 Tbs. chopped fresh rosemary; Sea salt and freshly ground pepper; 2 cups (16 fl. oz./500 ml) heavy cream; 1 1/2 cups (12 fl. oz./375 ml) vegetable broth; 1 garlic clove, lightly smashed; 2 tsp. fresh lemon juice; 3/4 tsp. freshly grated nutmeg; 6 no-boil lasagna noodles; 1 cup (4 oz./125 g) finely grated Parmesan cheese