1 1/2 pounds wild or morel mushrooms, or mushrooms of your choice
1/4 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of chile flakes
1/2 cup shallots, finely chopped
16 asparagus spears, trimmed and cut into 2-inch pieces
1 tablespoon finely chopped garlic
1 cup dry white wine
1 tablespoon unsalted butter
4 lasagna sheets
12 ounces Taleggio or triple cream cow's milk cheese of your choice
2 ounces Parmesan cheese, grated, plus more for garnish
1/2 cup fresh basil, shredded
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