Brussels Sprouts and Mushroom Lasagna

Brussels sprout lasagna 000

When I saw this vegetarian lasagna recipe, I thought it would be a hearty winter dish, made even better with the addition of kale. My husband immediately groaned about yet another kale dish, the big baby.

To quell his whining, I settled for just making it with Brussels sprouts and mushrooms, instead. I added extra sauce, cheese and basil, as I found the original recipe on the dry side. My husband’s whines quickly turned to praises, as he scarfed down a slice. This lasagna is rich but not too heavy, a perfect winter comfort food and vegetarian replacement for traditional meat-based lasagna.

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Brussels Sprouts and Mushroom Lasagna

Ingredients:

1 package no-boil lasagna sheets
3 tablespoons olive oil
1 pound Brussels sprouts, stems removed and sliced/shredded
1 shallot, diced
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon basil
12 ounces sliced cremini mushrooms
12 ounces shitake mushrooms, stems removed
2 garlic cloves, minced
12 ounces mozzarella, freshly grated
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
Fresh basil for garnish (optional)

Sauce:

5 tablespoons unsalted butter
4 tablespoons flour
4 cups milk (2% or whole will work best)
2 teaspoons salt

Directions:

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 sprouts, 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. Remove ingredients 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 and 1 tablespoon of basil.

For the sauce: In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light golden, sandy color, about 6-7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and set aside.

To assemble the lasagna: add about 1/2 cup of the sauce to the bottom of the 9×13 dish. Add a layer of lasagna sheets, then top with 1/3 of the Brussels sprouts and 1/3 of the mushrooms. Sprinkle on 1/3 of the mozzarella cheese and using your fingers, sprinkle on 1/3 of the ricotta. Drizzle 1/4 of the sauce on top. Repeat that layer two more times. Finish off the lasagna with any of the remaining cheese, the parmesan 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.

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