Brussels Sprouts Lasagna
User Reviews
5
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Total Time
1 hr
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Servings
1 9x13 dish
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Course
Main Course
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Cuisine
American
Brussels Sprouts Lasagna
Description
This lasagna starts by cooking Brussels sprouts and shallots with olive oil and a splash of balsamic vinegar to soften and brighten their flavors. Mushrooms and garlic are sautéed separately until juicy and tender, then seasoned simply. A roux of butter and flour is cooked until golden, then milk is slowly whisked in to create a smooth, lightly spiced béchamel with touches of freshly grated nutmeg.
The components are layered with no-boil whole wheat lasagna sheets, cheeses including provolone, ricotta, and Pecorino Romano, and the prepared vegetables. The layering melds pungent, nutty cheese flavors with the mild sweetness of cooked sprouts and earthiness of mushrooms. Baking this mixture creates a comforting casserole with a creamy, cheesy texture and subtle acidic notes from the balsamic.
This dish can serve as a hearty vegetarian main course or a unique twist on traditional lasagna. It pairs well with a fresh green salad or crusty bread to balance richness.
Ingredients
- 1 whole wheat lasagna sheets no-boil, package
- 3 tablespoons olive oil
- 1 pound Brussels sprouts stems removed and sliced
- 1 onion diced, or shallot
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 12 ounces cremini mushrooms sliced
- 12 ounces shiitake mushroom stems removed
- 2 garlic minced, cloves
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 2 3/4 cups milk 2% or whole will work best
- 1/4 teaspoon nutmeg freshly grated
- 8 ounces provolone cheese freshly grated
- 3/4 cup ricotta cheese
- 1/4 cup Pecorino Romano cheese grated
Instructions
- Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Heat a large skillet over medium heat and add 1 1/2 tablespoons of the olive oil. Add the brussels, shallots and 1/4 teaspoon each of the salt and pepper, stirring to coat. Cook until the sprouts soften and become bright in color, stirring occasionally, for about 5 to 6 minutes. Stir in the balsamic vinegar and cook for another minute. Remove the sprouts from the skillet and set them aside in a bowl.
- Using the same skillet, add the remaining olive oil. Add the mushrooms and garlic, stirring well to coat. Cook until the mushrooms are soft and juicy, stirring occasionally, about 6 to 8 minutes. Turn off the heat and add 1/4 teaspoon each of salt and pepper.
- In a saucepan, heat the butter over medium heat. Once it’s sizzling, whisk in the flour to create a roux. Cook the roux for 2 or 3 minutes, until it becomes golden and fragrant. Whisking with one hand, slowly stream in the milk, stirring constantly as the mixture comes together. Cook the milk, stirring constantly, until it starts to thicken, about 5 minutes. Season the mixture with the remaining salt, pepper and nutmeg.
- To assemble the lasagna, add about 1/4 cup of the sauce to the bottom of the 9×13 dish. Add a layer or lasagna sheets, then top with 1/3 of the brussels and 1/3 of the mushrooms. Sprinkle on 1/3 cup of cheese and using your fingers, sprinkle on 1/4 cup of the ricotta. Drizzle 1/3 of the sauce on top. Repeat that layer two more times. Finish off the lasagna will any of the remaining cheese, the pecorino and the remaining sauce, evenly drizzled on top.
- Bake for 30 to 35 minutes, or until the top is golden and bubbly. Let sit for about 20 minutes before slicing. I like to serve this as a side dish or as a main meal with a large salad.
User Reviews
Overall Rating
5
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