Recipe for rich and delicious Lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts


1/3 cup sun-dried tomatoes
3 tablespoons olive oil
1 lb (450 g) brussels sprouts, stemmed and sliced
1 large shallot, finely chopped (or replace with one small onion)
2 jalapeños, seeded and finely chopped
2 tablespoons balsamic vinegar
1 large clove garlic, minced or crushed
12 oz (340 g) cremini mushrooms, sliced
12 oz (340 g) shitake mushrooms, sliced
pinch of sea salt, or to taste
fresh cracked black pepper

2 tablespoons unsalted butter
2 tablespoons spelt or all-purpose flour
2 cups milk
3/4 cup yogurt
1/2 teaspoon mace or nutmeg
1/4 teaspoon cayenne
pinch of sea salt, or to taste
fresh cracked black pepper

6 large sheets of fresh lasagna
8 oz (225 g) provolone cheese, grated
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated

How to
Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside.

Grease a 22 x 30 cm baking dish. Preheat an oven to 400F/200C.

In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside.

Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat.

To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat.

To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce.

Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese.

Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving.

Serve with a nice crusty bread and a leafy green salad.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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