Recipe Background
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!
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
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet over medium heat, add 1 1/2 tablespoons of the olive oil.
- Add the Brussels, the shallots, the salt, and the pepper to the oil and stir to coat.
- Cook the mixture, stirring occasionally, until the Brussels have softened and become bright in color, about 5-6 minutes.
- Stir the balsamic vinegar into the Brussels mixture and cook for 1 minute.
- Transfer the Brussels mixture into a bowl.
- In the same skillet, add the remaining olive oil.
- Add the cremini mushrooms, the shiitake mushrooms, and the garlic to the oil and stir well to coat.
- Cook the mushroom mixture, stirring occasionally, until the mushrooms are soft and juicy, about 6-8 minutes.
- Turn off the heat and season the mushroom mixture with the salt and the pepper.
- In a saucepan over medium heat, heat the butter until sizzling.
- Whisk the flour into the butter until a roux forms.
- Cook the roux until it becomes golden and fragrant, about 2-3 minutes.
- Slowly stream the milk into the roux while whisking constantly to ensure the mixture comes together.
- Cook the sauce mixture, stirring constantly, until it starts to thicken, about 5 minutes.
- Season the sauce mixture with the salt, the pepper, and the nutmeg.
- In the prepared dish, add 1/4 cup of the sauce to the bottom.
- Add a layer of the lasagna noodles, top with 1/3 of the Brussels, and then 1/3 of the mushrooms.
- On top of the mushrooms, sprinkle 1/3 cup of the provolone cheese, then 1/4 cup of the ricotta.
- Pour 1/3 of the sauce on top of the cheese.
- Repeat the layers two more times starting with the lasagna noodles.
- Top the lasagna with any of the remaining provolone cheese, the Pecorino Ramano cheese, and the remaining sauce.
- Bake until the top of the lasagna is golden and bubbly, about 25-30 minutes.
- Let the lasagna sit for 20 minutes.
- Slice and serve.
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