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Creamy Brussels Sprout and Mushroom Lasagna Recipe
Ingredients
- 1 package (15 sheets) no-boil lasagna noodles
- 24 ounces button mushrooms, cleaned and trimmed
- 1 pound Brussels sprouts
- 5 tablespoons unsalted butter, divided
- 2 medium shallots, finely chopped (about 1/2 cup)
- 4 medium garlic cloves, minced (about 4 teaspoons)
- 1 tablespoon picked fresh thyme leaves
- 2 cups heavy cream (divided)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 tablespoons flour
- 3 cups whole milk
- 1/4 teaspoon grated nutmeg
- 1 pound whole milk mozzarella cheese, grated, divided
- 1 ounce grated Parmiggiano-reggiano
- 2 tablespoons chopped fresh parsley leaves
Instructions
Creamy Brussels Sprout and Mushroom Lasagna Recipe serves 8 original recipe by Serious Eats.
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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