Brussels sprout + fennel lasagna
After 45 min of sitting in front of the computer, editing photos for a totally unrelated project, it became clear that I was just procrastinating and I had no clue how to make a lasagna. This realization came as a bit of a shock to me. I have most certainly been involved in the making of these baked delights before, it seemed like a no brainer. But the truth of the matter is that I have never made a lasagne on my own.
While in the produce department of the grocery over the weekend, I found myself staring at the brussels sprouts and thinking of the lady down the aisle dishing up tiny samples of lasagna. In that moment I knew that I was going to have to make a brussles sprout lasagna. After all, I had made a pact with myself to use more brussels sprouts this season.
I wanted this dish to pull inspiration from some of the lovely winter dishes that have made me fall in love with brussels sprouts. I have sliced the sprouts thinly, mixed a little meyer lemon into the ricotta and topped the whole dish with a creamy béchamel sauce.
With spring just around the corner, and the evening becoming longer and brighter, make sure to enjoy this cozy meal sooner rather than later.
Brussels sprout + fennel lasagna
Ingredients
9 lasagna noodles
1/2 onion chopped
1 clove minced garlic
1 teaspoon dried italian herb mix
9 ounces extra-lean ground beef
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups brussels sprouts thinly sliced
1/2 cup fennel bulb thinly sliced
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1/2 teaspoon meyer lemon zest
2 tablespoons flat leaf parsley chopped
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
2 1/2 cups whole milk
1 bay leaf
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
1/2 cup grates mozzarella cheese
Directions
Pre-heat over to 375°.
Bring a pot of salted water to a boil, add noodles and follow cooking directions on the package. Drain cooked noodles and spread flat on a clean tea towel.
Heat a large skillet over medium heat. Add the onion, garlic, herbs and beef to the pan, cook for about 14 minutes or until the beef has browned. Season with salt and pepper and set aside.
In a sauce pan heated to medium heat, melt butter. Stir in flour and mix until smooth, slowly stir in the milk and add the bay leaf, salt and nutmeg. Turn pan to medium-low heat stirring occasionally until sauce thickens.
In a bowl mix together ricotta, lemon zest and parsley. Season with fresh ground pepper to taste.
Scoop enough béchamel sauce into a 8×8 baking dish to cover the bottom of the pan. Add a layer of noodles. Spread half of the ricotta mixture onto the noodles and top with half of the brussels sprouts and fennel. Add a second layer of noodles and more béchamel sauce. Next layer on all of the meat mixture and top with another layer of noodles pouring on additional béchamel sauce. Spread on the remaining ricotta, fennel and brussels sprouts and add the final layer of noodles. Pour on the remaining béchamel sauce and place in the oven.
Bake at 375° for 25 minutes. Sprinkle with mozzarella; bake for an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.
