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

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