Brussels & Mushroom Creamy Lasagna

1. Soak Noodles

Begin by soaking the lasagna noodles in warm water for about 15 minutes to soften them. Lay them out on a clean kitchen towel or paper towels to drain.

2. Chop Mushrooms

Place the cleaned and trimmed mushrooms into a food processor. Roughly chop them by pulsing 6 to 8 times. They should be finely chopped but not pureed.

3. Grate Brussels Sprouts

Use the food processor to grate the Brussels sprouts, creating a shredded consistency.

4. Cook Mushrooms

In a non-stick or cast-iron skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and cook, stirring occasionally, for about 12 minutes until they release their moisture and begin to brown.

5. Add Aromatics and Heavy Cream to Mushrooms

Once the mushrooms are browned, add the finely chopped shallots, minced garlic, and fresh thyme leaves. Cook for about 4 minutes until the shallots turn translucent. Pour in 1 cup of heavy cream and let it reduce for 2 minutes until the mixture becomes paste-like and rich.

6. Cook Brussels Sprouts

In another skillet, heat the canola oil over medium-high heat. Add the grated Brussels sprouts and cook, stirring occasionally, for about 10 minutes until they begin to char and soften. Pour in the remaining 1 cup of heavy cream and cook until it reduces to a sauce consistency.

7. Prepare Cheese Sauce

In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux. Slowly add the whole milk while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer until it thickens. Stir in the grated nutmeg and 3/4 of the grated mozzarella cheese until melted and smooth.

8. Preheat Oven

Preheat your oven to 400°F.

9. Assemble Lasagna

In a 9- by 13-inch baking dish, spread a thin layer of the cheese sauce at the bottom. Lay down a layer of softened lasagna noodles. Spread a portion of the Brussels sprouts mixture over the noodles, followed by the mushroom mixture. Repeat the layers, ending with a final layer of cheese sauce. Sprinkle the remaining mozzarella and the grated Parmigiano-Reggiano on top.

10. Bake Lasagna

Place the assembled lasagna in the preheated oven and bake for 30 minutes until bubbly and golden on top.

11. Finish Lasagna

Remove the lasagna from the oven and let it rest for about 10 minutes. Garnish with chopped fresh parsley before serving. Enjoy the harmonious blend of creamy, earthy, and slightly charred flavors in every bite.