Feed Me: Brussel Sprout Lasagna

So last week Melissa made a promise that we would be back and better than ever. Then I just went radio silent..I want to offer my apologies. For the past two weeks my fiancé and I have been driving up and down the East Coast of the United States (NYC->SC->NYC->VT->NYC), so I haven’t had a schedule of any sorts. There was a bonus to this madness; I did get to make a stop in DC to visit Melissa. Since we don’t get to see each other a lot, it is always nice to spend some time hanging out when we can squeeze it in.

Before we left for the leg of our Vermont trip, my fiancé was kind enough to whip up this  delicious recipe. We have been making more of an effort to eat a little less meat, and incorporate more vegetables in our diet (and in this case a mountain of cheese!)

Ingredients:

1 package no-boil whole wheat lasagna sheets
3 tablespoons olive oil
1 pound brussel sprouts, stems removed and sliced
1 shallot, diced
3/4 teaspoon salt
3/4 teaspoon pepper
2 tablespoons balsamic vinegar
12 ounces sliced cremini mushrooms
12 ounces shitake mushrooms, stems removed
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons flour
2 3/4 cups milk (2% or whole will work best)
1/4 teaspoon freshly grated nutmeg
8 ounces provolone cheese, freshly grated
3/4 cup ricotta cheese
1/4 cup grated Pecorino Romano cheese

Directions:

Preheat the oven to 400 degrees F. Spray baking dish (I used a 7×11 glass dish) with nonstick spray or coat using a dollop of butter.

Heat a large skillet over medium heat and add 1 1/2 tablespoons of the olive oil. Add the brussels, 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. Stir in the balsamic vinegar and cook for another minute.

brussel sproutsRemove the sprouts 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.

mushrooms

In a saucepan, heat the butter over medium heat.

brussel sprout lasagna butter

Once it’s sizzling, whisk in the flour to create a roux. Cook the roux for 2 or 3 minutes, until it becomes golden and fragrant. Whisking with one hand, slowly stream in the milk, stirring constantly as the mixture comes together. Cook the milk, stirring constantly, until it starts to thicken, about 5 minutes. Season the mixture with the remaining salt, pepper and nutmeg.

brussel sprout lasagna roux

To assemble the lasagna, add about 1/4 cup of the sauce to the bottom of the 9×13 dish. Add a layer or lasagna sheets, then top with 1/3 of the brussels and 1/3 of the mushrooms. Sprinkle on 1/3 cup of cheese and using your fingers, sprinkle on 1/4 cup of the ricotta. Drizzle 1/3 of the sauce on top. Repeat that layer two more times. Finish off the lasagna will any of the remaining cheese, the Pecorino and the remaining sauce, evenly drizzled on top.

brussel sprout lasagna final

Bake for 30 to 35 minutes, or until the top is golden and bubbly. Let sit for a minimum 20 minutes before serving.

Because we made this late night I passed out before it was cool enough to eat/take a final pic.

signature

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

KATE WANDERS

Fashion.Beauty.Travel.Thoughts

design in decor

spot it. wear it. live it.

DC Daybook

A DC diary

I Am Begging My Mother Not To Read This Blog

and other tales from a twentysomething disaster

nest design studio { blog }

our everyday life as designers

Hollis and Prince

"it’s a new era in fashion - there are no rules. it’s all about the individual and personal style, wearing high-end, low-end, classic labels, and up-and-coming designers all together" — alexander mcqueen

B @ H

Bliss at Home || Daring but lovely design & DIY

That's SO Jenn!

Confessions of a Foodie

sixty six days of sarah

Time to make life a little more Awesome!

O R B I L I N I A

A painting installation by DEBORAH BARLOW

Five And Spice

fitting real food into real life

My Life is My Style

photography, fashion, travel

Costa Kitchen

California Comfort Food. Light and Bright Flavors from our "Costa" (Coast)

Follow

Get every new post delivered to your Inbox.

Join 297 other followers

%d bloggers like this: