Brussels sprouts?? It must have been Christmas, then!! 😁Anyway, sautéed Brussels sprouts have a delicious nutty flavour and combined with the creamy aspect of the lasagna – a recipe by Kenji López-Alt I found on Serious Eats – this seemed a winner.
What worked and what didn’t:
It indeed worked like a charm 🙂 However, given the quantities involved (it serves more like 8 persons), be sure to grab the largest frying pan you have (at least 28cm) or work in batches and you will have to use a big lasagna pan. Be generous with seasoning in general especially with the thyme for the mushroom mixture!
The recipe was easy to follow and the overall time (2 hours, including 40 minutes oven and resting) was accurate, but it involved quite some prep work.
In the béchamel sauce they used grated mozzarella: it did give the lasagna very nice gooey layers, but it did not pack too much flavour. Next time I’d also add some Gruyère or parmesan cheese to the béchamel sauce. I also added some walnut oil to the finished sautéed Brussels sprouts to enhance their nutty flavour.
Verdict: 8/10; Definitely will make it again.