Creamy Brussels Sprouts And Mushroom Lasagna Recipes

Steps:

• Place lasagna noodles in a 9- by 13-inch baking dish and cover with warm water. Let soak 15 minutes, then arrange on a clean kitchen towel or paper towels to dry. Set aside. Place 1/4 of mushrooms in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses. Transfer to a large bowl and set aside. Repeat with remaining three batches of mushrooms. Fit food processor with grater attachment and grate all of the Brussels sprouts. Transfer to a large bowl and set aside. Heat butter in a large non-stick or cast iron skillet over high heat until foaming subsides. Add mushrooms and cook, stirring occasionally, until all excess moisture evaporates and mushrooms begin to sizzle and brown, about 12 minutes. When mushrooms are browned, add shallots, garlic, and thyme. Cook, stirring, until shallots are translucent, about 4 minutes. Add 1 cup heavy cream and cook until mixture is reduced to a loose paste, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and wipe out skillet. Heat oil in the now-empty skillet over high heat until shimmering. Add shaved Brussels sprouts. Cook, tossing occasionally, until well-charred on most sides, about 10 minutes. Add remaining cup heavy cream and cook until reduced to a loose sauce-like consistency. Season to taste with salt and pepper and transfer to a large bowl. Melt remaining 3 tablespoons butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, until pale brown and nutty, about 2 minutes. Whisking constantly, slowly add milk in a thin, steady stream. Bring to a boil, whisking constantly. Remove from heat and stir in nutmeg and 3/4 of mozzarella. Season to taste with salt and pepper. Adjust oven rack to center position and preheat oven to 400°F. To assemble lasagna, lay 1/6th of cheese sauce on bottom of lasagna pan. Add three noodles. Top with 1/4 of Brussels sprouts mixture, 1/4 of mushroom mixture, another 1/6th of cheese sauce, and a sprinkle of grated mozzarella. Repeat noodle, sprouts, and mushroom layer three more times. Top with last three noodles, remaining cheese sauce, and remaining grated mozzarella. Transfer to oven and bake until heated through and top is browned and bubbly, about 30 minutes. Remove from oven sprinkle with Parmesan and parsley, let rest 10 minutes, and serve.

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment. Place brussels sprouts and carrots on the parchment and season with salt and pepper. Toss with 2 tablespoons olive oil until evenly coated. Place in oven and roast 15 to 20 minutes, stirring every 5 to 10 minutes, until tender and lightly colored. Remove from oven and turn heat down to 350 degrees.
• Lightly oil a rectangular baking dish.
• Blend ricotta cheese with egg, water, cinnamon, and salt and pepper to taste.
• Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread with an offset or a rubber spatula. Top ricotta with half the brussels sprouts and carrots, and top vegetables with a layer of tomato sauce and a layer of Parmesan. Repeat layers, then add a final layer of lasagna noodles topped with tomato sauce and Parmesan. Drizzle remaining tablespoon of oil over the top.
• Cover baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.