Brussels Sprout and Butternut Squash Lasagna Vegetarian Recipe

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There are two types of people: those who love Brussels sprouts, and those who loathe them. It was only recently I realized the reason for their bad rap. I've always halved, tossed in olive oil, and roasted my B-sprouts. I picked up a frozen bag while at Whole Foods one day, mistakenly thinking they would come in handy on a busy night down the road. The night came where I pulled that bag out of the freezer and cooked them in a saute pan. Ick! Where did my crisp, golden-skinned, tender, buttery Brussels sprouts go? And what were these flavorless mush balls? Moral of the story: if you've never roasted these babies, make a point of trying it this week, mmkay? 

See, they're cute! 

My Spring Veggie and Goat Cheese Lasagna got rave reviews from my friends (thanks friends!) for being so quick and simple. And delicious. And filled with veggies that any kid would eat. So I decided to use the same method with winter vegetables.

The thing I love most is that it lasts two days in our house and is even better on the second day after the flavors have had a chance to meld. 

4 year old response to this recipe: "I want to have this baaa-zanya every night for dinner!"

Brussels Sprout and Butternut Squash Lasagna 
printer friendly recipe 

serves 6 
3 cups quartered Brussels sprouts
3 cups diced butternut squash
1 Tablespoon butter
1 shallot, chopped
6 fresh sage leaves, chopped
1 egg
15 oz ricotta cheese
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
1/2 teaspoon freshly grated nutmeg
7 oz fresh pesto sauce (I used Trader Joe's)
8 oz fresh mozzarella cheese, drained of water and sliced
lasagna noodles (Fresh lasagna sheets or cooked. "No boil" does not work well in this recipe)

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes.

Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.






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