I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.
When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.
Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.
Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.
|Brussels Sprouts Lasagna|
|Recipe by Lisa Turner|
Adapted from how sweet it is
Published on March 31, 2014
Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts
Other pasta dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetable and Spinach Lasagna
Roasted Vegetable Lasagna
Pasta with Goat Cheese and Mixed Mushrooms
On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
Audio Accompaniment: Vladislav Delay