About
If you're looking to eat healthier but not give up your favorite dishes, Sprout Lasagna has you covered! Instead of a meat sauce, the tender whole-wheat pasta layers between crisp and garden-fresh Brussels sprouts and hearty, beefy mushrooms. Everything is saturated in a luscious cream sauce and topped with melty cheese, so you still get that richness and indulgence you want from a lasagna. Sprout Lasagna will sprout into your list of favorite dishes before you know it!
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound Brussels sprouts, stems removed and sliced
- 1 shallot, diced
- salt, to taste
- pepper, to taste
- 2 tablespoons balsamic vinegar
- 12 ounces cremini mushrooms, sliced
- 12 ounces shiitake mushrooms, stems removed
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 3/4 cups milk, 2% or whole
- 1/4 teaspoon nutmeg, freshly grated
- 1 package no-boil whole-wheat lasagna sheets
- 8 ounces provolone cheese, freshly grated
- 3/4 cup ricotta cheese
- 1/4 cup Pecorino Romano cheese, grated
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Coat a 9x13-inch baking dish with nonstick spray.
Step 3 -In a large skillet over medium heat, add 1 1/2 tablespoons of the olive oil.
Step 4 -Add the Brussels, the shallots, the salt, and the pepper to the oil and stir to coat.
Step 5 -Cook the mixture, stirring occasionally, until the Brussels have softened and become bright in color, about 5-6 minutes.
Step 6 -Stir the balsamic vinegar into the Brussels mixture and cook for 1 minute.
Step 7 -Transfer the Brussels mixture into a bowl.
Step 8 -In the same skillet, add the remaining olive oil.
Step 9 -Add the cremini mushrooms, the shiitake mushrooms, and the garlic to the oil and stir well to coat.
Step 10 -Cook the mushroom mixture, stirring occasionally, until the mushrooms are soft and juicy, about 6-8 minutes.
Step 11 -Turn off the heat and season the mushroom mixture with the salt and the pepper.
Step 12 -In a saucepan over medium heat, heat the butter until sizzling.
Step 13 -Whisk the flour into the butter until a roux forms.
Step 14 -Cook the roux until it becomes golden and fragrant, about 2-3 minutes.
Step 15 -Slowly stream the milk into the roux while whisking constantly to ensure the mixture comes together.
Step 16 -Cook the sauce mixture, stirring constantly, until it starts to thicken, about 5 minutes.
Step 17 -Season the sauce mixture with the salt, the pepper, and the nutmeg.
Step 18 -In the prepared dish, add 1/4 cup of the sauce to the bottom.
Step 19 -Add a layer of the lasagna noodles, top with 1/3 of the Brussels, and then 1/3 of the mushrooms.
Step 20 -On top of the mushrooms, sprinkle 1/3 cup of the provolone cheese, then 1/4 cup of the ricotta.
Step 21 -Pour 1/3 of the sauce on top of the cheese.
Step 22 -Repeat the layers two more times starting with the lasagna noodles.
Step 23 -Top the lasagna with any of the remaining provolone cheese, the Pecorino Ramano cheese, and the remaining sauce.
Step 24 -Bake until the top of the lasagna is golden and bubbly, about 25-30 minutes.
Step 25 -Let the lasagna sit for 20 minutes.
Step 26 -Slice and serve.
