Makes 12 servings | Prep Time: 15 mins | Cook Time: 45 min
I have finally done it! What’s that you ask? I’ve converted every person in my family, even my youngest kid, into a Brussels sprouts lover. If your family loves Brussels too, I highly recommend giving this veggie-packed lasagna a go. It’s perfect for those weeknights when there’s no time to make a separate side dish. It’s an all-in-one kind of dish and it’s perfect for those super cold nights!
Ingredients:
24-ounce jar of tomato sauce
2 tablespoons olive oil, divided
1 small onion, diced
1/4 teaspoon sea salt
10 ounces of shredded Brussels sprouts
1 bunch lacinato kale, trimmed and chopped
9 lasagna noodles
1 (32-ounce) container ricotta
1/2 cup grated Parmesan, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
11/2 cups shredded mozzarella, divided
Preparation:
- Preheat oven to 375° F. Bring a large pot of lightly salted water to a boil.
- Cook the lasagna noodles according to the directions on the box. Place the cooked noodles on a parchment-lined baking sheet so they don’t stick together.
- In a saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and salt and cook for 3 minutes. Add the Brussels sprouts and cook for about 4 minutes, until softened. Transfer to a bowl. Add the remaining oil to the pan. Add the kale and cook 3-5 minutes. Transfer the cooked kale to a bowl.
- While the vegetables are cooking, combine the ricotta with 1/4 cup of the Parmesan, plus the nutmeg and pepper in a mixing bowl.
- Spread 1/2 cup tomato sauce into the bottom of a 9×13-inch baking pan.
- Place 3 of the lasagna noodles into the pan. Add half of the Brussels and half of the kale. Dollop 1 cup of the ricotta on top of the vegetables, spreading out slightly with a spatula. Add another 3 noodles on top. Add the remaining Brussels and kale in an even layer. Top with 1 cup of tomato sauce, then add 11/2 cups of the ricotta and 1/2 cup of the mozzarella.
- For the final layer, add another 3 sheets of noodles. Top with the remaining tomato sauce. Sprinkle 1 cup of mozzarella on top and then the remaining 1/4 cup Parmesan.
- Cover the lasagna with foil, place in the oven and bake for 30 minutes. Uncover the dish and bake for another 15 minutes. Wait a few minutes, then dig in!