My kids had no idea what was in this and still ate it no questions asked. They realized that there was something green in there, but they thought it was cooked spinach (which honestly tastes like nothing), so they chowed it all up. When I finally told them, I thought they would be upset, but they were not. Instead, they were fighting over the last piece and begged me to make it again the following night. I have a hunch that if you make this in your home, you will get similar reactions…
Check out what our friends over at How Sweet it Is had to say about this:
“This lasagna is also full of garlicky mushrooms, lots of cheese and whole wheat no-boil lasagna sheets.”
I mean, garlicky mushrooms? YUM! And no boil pasta? Yesss, what a huge win for this busy mom!
Ingredients
1 package no-boil whole wheat lasagna sheets
3 tablespoons olive oil
1 pound brussels sprouts, stems removed and sliced
1 shallot, diced
3/4 teaspoon salt
3/4 teaspoon pepper
2 tablespoons balsamic vinegar
12 ounces sliced cremini mushrooms
12 ounces shitake mushrooms, stems removed
2 garlic cloves, minced
2 tablespoons Land O’ Lakes unsalted butter
2 tablespoons Gold Medal flour
2 3/4 cups McArthur milk (2% or whole will work best)
1/4 teaspoon freshly grated nutmeg
8 ounces Kraft provolone cheese, freshly grated
3/4 cup Polly-O ricotta cheese
1/4 cup grated pecorino romano cheese
Instructions
Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
Heat a large skillet over medium heat and add 1 1/2 tablespoons of the olive oil. Add the brussels, shallots and 1/4 teaspoon each of the salt and pepper, stirring to coat. Cook until the sprouts soften and become bright in color, stirring occasionally, for about 5 to 6 minutes. Stir in the balsamic vinegar and cook for another minute. Remove the sprouts from the skillet and set them aside in a bowl.
Using the same skillet, add the remaining olive oil. Add the mushrooms and garlic, stirring well to coat. Cook until the mushrooms are soft and juicy, stirring occasionally, about 6 to 8 minutes. Turn off the heat and add 1/4 teaspoon each of salt and pepper.
In a saucepan, heat the butter over medium heat. Once it’s sizzling, whisk in the flour to create a roux. Cook the roux for 2 or 3 minutes, until it becomes golden and fragrant. Whisking with one hand, slowly stream in the milk, stirring constantly as the mixture comes together. Cook the milk, stirring constantly, until it starts to thicken, about 5 minutes. Season the mixture with the remaining salt, pepper and nutmeg.
To assemble the lasagna, add about 1/4 cup of the sauce to the bottom of the 9×13 dish. Add a layer or lasagna sheets, then top with 1/3 of the brussels and 1/3 of the mushrooms. Sprinkle on 1/3 cup of cheese and using your fingers, sprinkle on 1/4 cup of the ricotta. Drizzle 1/3 of the sauce on top. Repeat that layer two more times. Finish off the lasagna will any of the remaining cheese, the pecorino and the remaining sauce, evenly drizzled on top.
Bake for 30 to 35 minutes, or until the top is golden and bubbly. Let sit for about 20 minutes before slicing. I like to serve this as a side dish or as a main meal with a large salad.
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Quick Tip: Serve with a side of garlic sticks and marinara sauce
Thanks again to How Sweet It Is for this amazing recipe.
