creamy brussels sprouts and mushroom lasagna

After making a few lasagnas that all started to look the same, I needed new ideas. Here’s one, cooked in homemade broth with meatballs between the layers of pasta, that breaks the mold. 19 steps! 125 miniscule meatballs! I’ve been excited about that recipe since the moment I saw it, almost a year and a half ago, but even with my obsessive weekend cooking habits, I haven’t found time to make it.

This one isn’t quite that original, but I had never put brussels sprouts, one of my favorite vegetables, in lasagna before. I can’t remember adding heavy cream to lasagna either, instead depending on the bechamel and cheese to add rich creaminess.

I did reduce the cream by half, and I still found it plenty decadent. The mushrooms dominated the flavor, but not in the overly earthy way of some pure mushroom lasagnas. It definitely hit the spot, even without meat or tomatoes, some of my standard lasagna crutches. But I still want a completely free weekend that I can spend making homemade broth and (125!) tiny meatballs to layer with fresh pasta.

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Creamy Brussels Sprouts and Mushroom Lasagna (slightly adapted from The Food Lab)

8-10 servings

Stirring the creamed mushrooms and the creamed brussels sprouts together does not result in an attractive mixture. However, it won’t make a difference in the final lasagna, and it simplifies the layering.

As the picture above shows, I divided the ingredients between a loaf pan and an 8-by-8-inch pan. I baked one immediately and put the other in the freezer for an easy and indulgent meal a few weeks later.

For instructions on boiling and rinsing the noodles, see step 4 of this recipe. You’ll only need half of a recipe of fresh pasta.

I’ve increased the brussels sprouts and decreased the mushrooms slightly, because even though I didn’t have enough mushrooms when I made this, they were the dominant flavor. I love brussels sprouts and want to taste them.

Mushrooms:
2 tablespoons unsalted butter
16 ounces button mushrooms, roughly chopped in a food processor in 4 batches
2 medium shallots, finely chopped (about ½ cup)
4 medium garlic cloves, minced (about 4 teaspoons)
1 tablespoon picked fresh thyme leaves
¼ cup white wine or sherry
½ cup heavy cream
salt and pepper

Brussels sprouts:
2 tablespoons canola oil
24 ounces Brussels sprouts, shredded on the grated disk in a food processor
salt and pepper
½ cup heavy cream

Bechamel:
3 tablespoons unsalted butter
3 tablespoons flour
3 cups whole milk
¼ teaspoon grated nutmeg
12 ounces mozzarella, shredded
salt and pepper

To assemble:
1 pound fresh lasagna noodles or 12 7-by-3-inch lasagna noodles, boiled and rinsed
4 ounces mozzarella cheese, shredded
½ cup (1 ounce) grated parmesan
2 tablespoons chopped fresh parsley leaves

1. For the mushrooms: Heat the butter in a large nonstick or cast iron skillet over medium-high heat until the foaming subsides. Add the mushrooms and a pinch of salt; cook, stirring occasionally, until the liquid they give off has evaporated and the mushrooms begin to sizzle and brown, about 12 minutes. When the mushrooms are browned, add the shallots, garlic, and thyme. Cook, stirring, until the shallots are translucent, about 4 minutes. Add the wine, scraping the bottom of the pan to loosen any browned bits. Add ½ cup heavy cream and cook until the mixture is reduced to a loose paste, about 1 minute. Season to taste with salt and pepper. Transfer to a large bowl; wipe out the skillet.

2. For the brussels sprouts: In the same skillet, heat the oil over high heat until shimmering. Add the shaved Brussels sprouts and a pinch of salt. Cook, tossing occasionally, until well-charred on most sides, about 10 minutes. Add ½ cup heavy cream and cook until reduced to a loose sauce-like consistency. Season to taste with salt and pepper and transfer to the bowl with the mushrooms; stir them together.

3. For the bechamel: In a medium saucepan over medium-high heat, melt the butter. Add the flour and cook, stirring, until the mixture is pale brown and nutty, about 2 minutes. Whisking constantly, slowly add the milk in a thin, steady stream. Bring to a simmer, whisking constantly. Remove from the heat and stir in the nutmeg and 12 ounces mozzarella. Season to taste with salt and pepper.

4. To assemble: Adjust an oven rack to the center position and preheat the oven to 400 degrees. Spread one-sixth of the cheese sauce on the bottom of a 9-by13-inch baking dish. Cover the sauce with a slightly overlapping layer of boiled noodles, cutting them as needed to fill any gaps. Top with one-fourth of mushroom/sprouts mixture, another one-sixth of the cheese sauce, and a sprinkle of grated mozzarella. Repeat the pasta, sprouts, and sauce layering three more times. Layer a final layer of noodles, then cover with the remaining béchamel and mozzarella.

5. Transfer to oven and bake until heated through and top is browned and bubbly, about 30 minutes. Remove from oven, sprinkle with Parmesan and parsley, let rest 10 minutes, and serve.