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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.
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.