Hmmm. Am I going too far here?
Some of you disowned me when I put sprouts in a quesadilla. But this is lasagna — essentially a vegetable lasagna. VEGGIE LASAGNA. Here!
I don’t even know myself anymore.
Brussels sprouts… I just can’t stop. I fall for them every autumn, and this year it’s been especially bad. It reminds me of when I finally decided I liked kale — that relationship has lasted — so I’m hopeful this one will too.
Maybe I’m pushing it. How many of you can I convince? Brussels in your lasagna? Should we make this a thing?
Yes. We are.
I didn’t care for lasagna as a kid because of tomato sauce. My dad avoids anything casserole-like, so my mom rarely made lasagna. When I got married, Eddie said he “hates” ricotta cheese — spoiler: he’s eaten this about 50 times in the last five years because I’m the ultimate trickster.
It wasn’t until I made a roasted butternut and sweet potato lasagna that I caught the lasagna bug. Since then I’ve tried other versions — and Brussels happened to be the next logical step.
This lasagna is full of garlicky mushrooms, plenty of cheese and whole wheat no-boil lasagna sheets. These no-boil whole wheat sheets are my go-to for layered dishes — so simple and reliable.
This is also what happens when you’re a food blogger and run out of plates. Those little decorative plates? I grabbed them, washed them and served the lasagna right on them. I even ate from them. Classy, right?
Brussels Sprouts Lasagna
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Ingredients
- 1 package no-boil whole wheat lasagna sheets
- 3 tablespoons olive oil
- 1 pound brussels sprouts, stems removed and sliced
- 1 shallot, diced
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons balsamic vinegar
- 12 ounces sliced cremini mushrooms
- 12 ounces shiitake mushrooms, stems removed
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 3/4 cups milk (2% or whole recommended)
- 1/4 teaspoon freshly grated nutmeg
- 8 ounces provolone cheese, freshly grated
- 3/4 cup ricotta cheese
- 1/4 cup grated pecorino romano
Instructions
- Preheat the oven to 400°F. Spray a 9×13 baking dish with nonstick spray.
- Heat a large skillet over medium and add 1 1/2 tablespoons olive oil. Add the brussels, shallot, and 1/4 teaspoon each salt and pepper; stir to coat. Cook until the sprouts soften and brighten, about 5–6 minutes, stirring occasionally. Stir in the balsamic and cook 1 minute more. Remove and set aside.
- In the same skillet, add the remaining olive oil. Add the mushrooms and garlic, stirring to coat. Cook until the mushrooms are soft and juicy, about 6–8 minutes. Remove from heat and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- In a saucepan over medium, melt the butter. Whisk in the flour to form a roux and cook 2–3 minutes until golden. Slowly whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes. Season with the remaining salt, pepper and nutmeg.
- Assemble the lasagna: pour about 1/4 cup sauce into the bottom of the dish. Add a layer of lasagna sheets, then 1/3 of the brussels and 1/3 of the mushrooms. Sprinkle 1/3 cup provolone and dot with about 1/4 cup ricotta. Drizzle 1/3 of the sauce on top. Repeat two more times. Finish with remaining provolone, pecorino and sauce evenly drizzled on top.
- Bake 30–35 minutes until golden and bubbly. Let rest about 20 minutes before slicing. Serve as a main with a large salad or as a hearty side.
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The cheese makes up for everything though.