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!)
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
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.
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.
In a saucepan, heat the butter over medium heat.
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.
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.
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.