Just when you thought it was safe to wear short sleeves..…
Seriously, what’s up with this weather? Yesterday it was 83 degrees and picture perfect. Today, the wind is blasting and the temperature is 58. Tomorrow the forecast is 81 and calm.
And I’m accused of being fickle? Sheeeeesh……
Anyhoo, this lasagna, although unusual, was tremendously well received at Chateau W (aka our house). An amalgamation of two similar recipes, I used crepes instead of the standard lasagna noodles, and the end result was outstanding. It’s light, full of flavor and if you prepare the crepes ahead of time, it comes together in a snap.
Speaking of crepes, I always use Alton Brown’s recipe. They come out perfect every time – just make sure to follow the directions and let the batter rest for at least several hours. I usually make a double batch, stack the finished crepes between sheets of wax paper, and freeze them. However, the posse love them fresh out of the pan, dusted with cinnamon sugar and a drizzle of maple syrup.
Brussels Sprouts Lasagna – adapted from Serious Eats and How Sweet Eats
- 12 crepes
- 4 tbs. olive oil
- 1 pound brussels sprouts, shredded
- 2 shallots, finely chopped
- 1 leek, pale green and white part only, rinsed and thinly sliced
- 3/4 teaspoon pepper
- 16 ounces white mushrooms, stems removed, wiped clean, and sliced
- 3 garlic cloves, minced
- 1/2 tsp thyme leaves
- 3 tbs. unsalted butter
- 3 tbs. flour
- 3 cups milk
- 1/4 cup grated parmigian reggiano cheese
- pinch of cayenne pepper
- 1 cup marinara sauce
- 1 lb. mozzarella cheese, grated
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 2 tablespoons of the olive oil. Add the sprouts, shallots, and leek; season with pepper, stirring to coat. Cook until the sprouts soften and become bright in color, stirring occasionally, for about 5 to 6 minutes. 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, stirring well to coat. Cook, stirring occasionally, about 6 to 8 minutes. Add the garlic and cook for another minute or two. Season with black pepper and thyme.
In a saucepan, heat the butter over medium heat. Once it’s hot, whisk in the flour. Cook for 2 or 3 minutes, stirring constantly. Slowly whisk in the milk, stirring constantly as the mixture comes together. Cook, stirring constantly, until it starts to thicken, about 5 minutes. Add the parmigiano reggiano cheese, the marinara sauce,and pinch of cayenne.
To assemble the lasagna, spread 1/4 cup of the sauce on the bottom of the 9×13 dish. Lay three crepes across the bottom of the pan, then top with 1/2 of the brussels and 1/2 of the mushrooms. Sprinkle on 1/2 of the shredded cheese. Spread about 1 cup of the sauce over the top of the cheese. Repeat layers, ending with a top layer of crepes. Cover the whole thing with the rest of the sauce, spreading it out to the edges. Cover with a sheet of foil and bake until bubbling around the edges, about 30 minutes. Uncover and bake for 10 minutes longer. Remove from the oven and allow it to rest for 10 minutes before slicing.