Brussels Sprouts Lasagna

Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts. I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Vegetables:

• 1/3 cup sun-dried tomatoes
• 3 tablespoons olive oil
• 1 lb (450 g) brussels sprouts, stemmed and sliced
• 1 large shallot, finely chopped
• 2 jalapeños, seeded and finely chopped
• 2 tablespoons balsamic vinegar
• 1 large clove garlic, minced or crushed
• 12 oz (340 g) cremini mushrooms, sliced
• 12 oz (340 g) shitake mushrooms, sliced
• pinch of sea salt, or to taste
• fresh cracked black pepper

Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons spelt or all-purpose flour
• 2 cups milk
• 3/4 cup yogurt
• 1/2 teaspoon mace or nutmeg
• 1/4 teaspoon cayenne
• pinch of sea salt, or to taste
• fresh cracked black pepper

Lasagna:

• 6 large sheets of fresh lasagna
• 8 oz (225 g) provolone cheese, grated
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated

Instructions:

• Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside.
• Grease a 9 × 13 inch baking dish. Preheat an oven to 400°.
• In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside.
• Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat.
• To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat.
• To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce.
• Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese.
• Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving.
• Serve with a nice crusty bread and a leafy green salad.

Makes 8 to 10 servings

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