Hmmm. Am I going too far here?

cheesy brussels sprouts lasagna I

Some of you disowned me when I put sprouts in a quesadilla. But I mean, this is just lasagna. So it’s basically veggie lasagna. Wait. Did you hear that? VEGGIE LASAGNA. Here!

I don’t even know me anymore.

cheesy brussels sprouts lasagna I

The Brussels sprouts… ugh. I just cannot stop. I am in love. It hits me every autumn but it’s never been like this. It reminds me of when I finally decided that I liked kale and that relationship is still going strong. So I’m hopeful.

Maybe I’m also reaching. How many of you can I really convince here? Brussels in your lasagna? Are we making this a thing?

Oh but we are.

So I didn’t care for lasagna when I was a kid because of… tomato sauce. Yeah I know. But I just wasn’t a big lasagna person. My dad pretty much refuses to consume anything casserole-like or a bunch of ingredients thrown together in a dish so my mom never made it. When I got married, Eddie had no interest in lasagna because he “hates” ricotta cheese. Spoiler alert: he’s now eaten it about 50 times in the last five years because I’m the ultimate trickster.

cheesy brussels sprouts lasagna I

It wasn’t until I made this butternut sweet potato lasagna a few years ago that I was hit with the lasagna bug. Then back in October I had Heidi’s version which I have made twice since because I just can’t quit it.

Brussels just happened to be the next logical step.

Anyhoo… this lasagna is also full of garlicky mushrooms, lots of cheese and whole wheat no-boil lasagna sheets. These sheets are the same ones I’ve used in my other lasagna recipes and are by far my favorite. So freaking simple!

cheesy brussels sprouts lasagna I

This is also what happens when you’re a food blogger and run out of dishes. I’m pretty sure these little plates aren’t even real dishes. Totally meant to be decorative. Not any more, says I. I walked in my into living room, grabbed them off the table, washed them and threw this lasagna on top.

I even ate it right off of those plates too.

So much class. So much.

cheesy brussels sprouts lasagna I


Brussels Sprouts Lasagna

Yield: makes one 9x13 dish

Total Time: 1 hour


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 unsalted butter
2 tablespoons flour
2 3/4 cups milk (2% or whole will work best)
1/4 teaspoon freshly grated nutmeg
8 ounces provolone cheese, freshly grated
3/4 cup ricotta cheese
1/4 cup grated pecorino romano cheese


Preheat the oven to 400 degrees F. Spray a 9x13 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 9x13 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.

cheesy brussels sprouts lasagna I

The cheese makes up for everything though.

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105 Responses to “Cheesy Brussels Sprouts Lasagna.”

  1. #
    Jennifer @ Peanut Butter and Peppers — December 5, 2013 @ 7:54 am

    I think you are the only other person I know that likes Brussels sprouts like me! This is such a great recipe!!! Looks delish!!


  2. #
    Tina Muir — December 5, 2013 @ 7:54 am

    Im convinced! That looks wonderful, and I think you would have an even easier time persuading (or tricking) non brussel sprout lovers into eating them! I think this is the best idea for enjoying them yet……however, you would have to love them a lot to make a whole dish based around them…..but thats not a bad thing :) So good for you! They are super good for those who want to be the best they can be while exercising too with all their nutrition :) Enjoy! When I do not live alone, I will give this a try! I like them….but not enough to have 6 days of leftovers :P


  3. #
    Averie @ Averie Cooks — December 5, 2013 @ 7:59 am

    I’m in love with this! I have been going so nuts with bruss sprouts this season. I think I smell like one :) But I am loving the cheesy layer, the flavor combo, and those awesome bowls. Wonderful and they alone make me want to dive right into this face first! pinned


  4. #
    Becca @ Amuse Your Bouche — December 5, 2013 @ 8:02 am

    Oh my goooood this looks incredible. I’m definitely coming to like brussels sprouts and I think this would seal the deal. ALL THAT CHEESE! Love it.


  5. #
    Bev @ Bev Cooks — December 5, 2013 @ 8:09 am

    I’d eat those things off the floor they look so good.


  6. #
    Molly @ Yes to Yolks — December 5, 2013 @ 8:18 am

    I am with you on the brussels! I just can’t quit them. I put them in a quiche recently, and I was worried that people would think I was crazy. It was delish! I also ONLY use those lasagna noodles – they are the BEST! I would inhale this lasagna if it was offered to me.


  7. #
    Amelia — December 5, 2013 @ 8:28 am

    Wow….. And I just pinned this for next weeks dinner. Holy moly cheesy Brussels goodness! Love it.


  8. #
    Michelle @ A Healthy Mrs — December 5, 2013 @ 8:34 am

    I love veggie lasagna! I’ve never tried it with Brussels sprouts before, but I bet it’s delicious!


  9. #
    Belinda@themoonblushbaker — December 5, 2013 @ 8:55 am

    Lasagna is a magical product and i think these caramelized sprouts can make it even better. Also that cheese layer! OMG!


  10. #
    Kare @ Kitchen Treaty — December 5, 2013 @ 8:56 am

    No. You have absolutely, positively NOT gone too far. Holy yum.


  11. #
    Angela @ Eat Spin Run Repeat — December 5, 2013 @ 8:57 am

    Too far? Absolutely not! In fact, you’re my hero for putting brussels sprouts in this lasagna. And I can totally relate to the non-plate thing. You know you’re a food blogger when you put food on non-plates and photograph it on the floor!


  12. #
    JulieD — December 5, 2013 @ 9:06 am

    I only just started giving Brussels a chance and I love them to pieces. This looks amazing!!


  13. #
    Jamily — December 5, 2013 @ 9:18 am

    I’ll never disown you as long as you keep putting Burssels in stuff. YUM.


  14. #
    Kim in MD — December 5, 2013 @ 9:19 am

    Brussels sprouts…yum! Why didn’t I think to put them in lasagna? This looks incredible, Jessica!


  15. #
    Sommer @ ASpicyPerspective — December 5, 2013 @ 9:23 am

    I have an insane love of brussels sprouts, too! This lasagna looks absolutely amazing!! :)


  16. #
    Laura (Blogging Over Thyme) — December 5, 2013 @ 9:25 am

    Oh my gahhhdd. I need this for breakfast. I just crisped up a massive amount of brussels sprouts and walnuts (pretty much nearly incinerated them in the oven–but they were so crispy and delicious!) the other day and couldn’t stop eating them. I would have literally just eaten that for dinner alone.

    I AM making this. Love the non-plate!


  17. #
    Kelly Jo — December 5, 2013 @ 9:40 am

    So, I have never had Brussels sprouts and I have never made Lasagna but I think I could devour that whole pan. Guess I will be trying something new this weekend!


  18. #
    Kylie — December 5, 2013 @ 9:51 am

    You absolutely have me convinced.. as usual! I love your twists on classic dishes. Once again bravo, I will need to try this in the near future!


  19. #
    Jamie @ Dishing Out Health — December 5, 2013 @ 9:57 am

    SO not crazy. I think you’re actually genius for doing this. This lasagna looks so rich and tasty!


  20. #
    Ashley @ Snow Cream and Syrup — December 5, 2013 @ 10:05 am

    SQUEEEEAALLL! CHEESE!! This looks really good. We love brussels sprouts, but I have been looking for a new way to fix them. YUM. Great picture, too.


  21. #
    Christine @ Cooking with Cakes — December 5, 2013 @ 10:13 am

    my grandma (Italian) would consider this utter BLASPHEMY. I – also partial to to traditional lasagna – am actually loving this obscenely cheesy, so-wrong-its-right, brussels loaded dish. I too, am a brussels faaahhreak.


  22. #
    Brie @ Entrée the Giant — December 5, 2013 @ 10:17 am

    Hey – at least you washed the dishes! Weird question for you – are they Roscher? I have square dishes with a paisley pattern that have a freakishly similar glaze…just curious.


  23. #
    Rebecca — December 5, 2013 @ 10:33 am

    Yep, this looks fabulous. I absolutely love Brussels sprouts, and even more love creative uses for them like this one.
    Does it matter if you use those specific types of mushrooms or will any kind taste just as good?


  24. #
    Julie @ Texan New Yorker — December 5, 2013 @ 10:36 am

    I’m a long time lurker and pinner, love your site! This looks so amazing, and such perfect timing for me, seeing as I’ve got a box of lasagna noodles taking up space in my tiny pantry, and just yesterday I decided something had to be done. Now I know what’s happening to them. Thanks!!


  25. #
    Tracy | Peanut Butter and Onion — December 5, 2013 @ 10:48 am

    Because of you I love roasted Brussels sprouts! this looks incredible and I love the leave plates… so cute!


  26. #
    Yankee Kitchen Ninja (Julianne) — December 5, 2013 @ 11:11 am

    I’m all about stealthily hiding things my husband allegedly “hates” in dishes like this — he’s been none the wiser for years. Glad I’m not alone. I love spouts and he allegedly “hates” them, so this lasagna will immediately go on my to-do list. Thanks!


  27. #
    Stephanie @ Girl Versus Dough — December 5, 2013 @ 11:11 am

    Loving. Drooling. Pinning.


  28. #
    Kara — December 5, 2013 @ 11:15 am

    Love this idea! Brussel sprouts are my favorite.


  29. #
    Katrina @ Warm Vanilla Sugar — December 5, 2013 @ 11:19 am

    I am soooo happy you made this!! LOVE it!


  30. #
    DessertForTwo — December 5, 2013 @ 11:29 am

    Brussel sprouts in my lasagna??! Is this real life? I”m the luckiest person alive!


  31. #
    Heidi @foodiecrush — December 5, 2013 @ 11:30 am

    See, and I”m not a Brussels Sprouts fan, and then you pull your wiley trickster ways and I want to eat them in droves. But then, that’s what lasagna will do to any dish. Butternut squash included ;)


  32. #
    Anne Weber-Falk — December 5, 2013 @ 11:54 am

    Yes you are taking it too far. I don’t like BS. But you sure did make it look good.


  33. #
    Barbara — December 5, 2013 @ 11:58 am

    Wow this just rocked my world. What an amazing idea…but mine would def not be as pretty as yours!


  34. #
    Erica — December 5, 2013 @ 12:09 pm

    I just sent this to my entire family


  35. #
    Alexe @ Keys to the Cucina — December 5, 2013 @ 12:43 pm

    Yummy I just made brussel sprouts last night, I think I have the same love affair with them as you do :)


  36. #
    Cate — December 5, 2013 @ 12:47 pm

    This looks amazing! I plan on making this for dinner Sunday. I am allergic to mushrooms, so what are your thoughts on adding butternut squash instead of the ‘shrooms?


    • Jessica — December 5th, 2013 @ 12:56 pm

      i think it sounds delish! may be a little odd texture wise but if that doesn’t bother you (the mushrooms add a little chew) – go for it!


  37. #
    Emma — December 5, 2013 @ 1:07 pm

    This looks soooo tasty! Reminds me of the kale and mushroom lasagne that Hugh Fearnley Whittingstall does in his Veg Book. Its amazing, you should try it if you love kale, I make mine with tons of goats cheese on top
    Divine :-)


  38. #
    Gilly — December 5, 2013 @ 1:22 pm

    Can’t wait to try this ….sounds just perfect !
    Thank you x


  39. #
    Sophie — December 5, 2013 @ 2:34 pm

    Your posts are seriously helping me get through exams and term papers right now! Can’t wait to go back home to a real kitchen


  40. #
    Loretta — December 5, 2013 @ 2:47 pm

    You don’t have to try too hard to convince me that this is a good idea! i completely adore Brussels sprouts and covering them with cheese seems like a logical thing to do :) A must-pin for sure!


  41. #
    Yum Yucky — December 5, 2013 @ 2:49 pm

    The fact that I drooled a little over this recipe. Perhaps I don’t know myself anymores either…


  42. #
    Dayna — December 5, 2013 @ 3:17 pm

    :-o Holy yum!


  43. #
    Ashley — December 5, 2013 @ 4:40 pm

    I’m convinced! I am in love with Brussels sprouts too, though I haven’t been clever enough to put them in other dishes, like quesadillas, grilled cheeses, or lasagnas. I can’t wait!


  44. #
    DeLallo Foods — December 5, 2013 @ 5:00 pm

    Thanks for the shout out! :) So glad you love the no-boil lasagna! Recipe looks AMAZING!


  45. #
    Lisa — December 5, 2013 @ 6:37 pm

    Wow! I’m the complete opposite of the norm, I don’t even really like lasagna but adding brussel sprouts might make me a convert!


  46. #
    Larry — December 5, 2013 @ 6:39 pm

    DA FUQ?! ♥♥♥♥♥


  47. #
    Mariah and Coty@quirksandtwists — December 5, 2013 @ 7:07 pm

    How do you do it?! Really digging this combo!


  48. #
    NIcole — December 5, 2013 @ 7:40 pm

    Looks amazing! If I want to make it, but don’t have access to those no-boil whole wheat lasagna noodles, do I boil the regular lasagna noodles before assembling (to fully cooked? to al dente?) ?

    Thanks! I can’t wait to make this, it has all of my favourite things!


  49. #
    Melissa — December 5, 2013 @ 7:48 pm

    Yummy, that looks absolutely incredible! I’m always looking for new ways to jazz up lasagna and this take definitely fits the bill!


  50. #
    Maria — December 5, 2013 @ 9:09 pm

    This looks great!! What a great way to prepare brussels sprouts.



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