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 9×13-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.
