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Vegetarian Lasagna

Prep Time:15 Minutes
Cook Time:1 Hours

Nutritional Information

This recipe does have mushrooms and brussel sprouts, but has turned into a client favorite!


  • 15 ounces lasagna sheets
  • 24 ounces baby portobello mushrooms, cleaned, trimmed and finely chopped
  • 1 pound brussels sprouts, finely chopped
  • 5 tablespoons unsalted butter
  • 2 medium shallots, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 tablespoons flour
  • 3 cups whole milk
  • 1/4 teaspoon grated nutmeg
  • 1 pound whole milk mozzarella cheese, grated, divided
  • 1 ounce grated Parmiggiano-reggiano
  • 2 tablespoons chopped parsley leaves


  • 1. Place lasagna noodles in a 9- by 13-inch baking dish and cover with warm water. Let soak 15 minutes, then arrange on a clean kitchen towel or paper towels to dry. Set aside.
  • 2. Place 1/4 of mushrooms in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses. Transfer to a large bowl and set aside. Repeat with remaining three batches of mushrooms. Fit food processor with grater attachment and grate all of the Brussels sprouts. Transfer to a large bowl and set aside.
  • 3. Preheat the EGG to 400º using indirect heat and a cast iron dutch oven. Melt 2 tablespoons of butter until it begins to foam. Add mushrooms and cook, stirring occasionally, until all excess moisture evaporates and mushrooms begin to sizzle and brown, about 12 minutes. When mushrooms are browned, add shallots, garlic, and thyme. Cook, stirring, until shallots are translucent, about 4 minutes. Add 1 cup heavy cream and cook until mixture is reduced to a loose paste, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and wipe out the dutch oven.
  • 4. Heat oil in the now-empty dutch oven using indirect heat until shimmering. Add shaved Brussels sprouts. Cook, tossing occasionally, until well-charred on most sides, about 10 minutes. Add remaining cup heavy cream and cook until reduced to a loose sauce-like consistency. Season to taste with salt and pepper and transfer to a large bowl.
  • 5. Melt remaining 3 tablespoons butter in the dutch oven. Add flour and cook, stirring, until pale brown and nutty, about 2 minutes. Whisking constantly, slowly add milk in a thin, steady stream. Bring to a boil, whisking constantly. Remove from heat and stir in nutmeg and 3/4 of mozzarella. Season to taste with salt and pepper.
  • 6. To assemble lasagna: In a greased grill safe pan, lay 1/6th of cheese sauce on bottom of lasagna pan. Add three noodles. Top with 1/4 of Brussels sprouts mixture, 1/4 of mushroom mixture, another 1/6th of cheese sauce, and a sprinkle of grated mozzarella. Repeat noodle, sprouts, and mushroom layer three more times. Top with last three noodles, remaining cheese sauce, and remaining grated mozzarella. Bake until heated through and top is browned and bubbly, about 30-45 minutes. Remove from the EGG sprinkle with Parmesan and parsley, let rest 20 minutes, and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828