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Brussels sprouts lasagne
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Karen Thomas
Brussels sprouts lasagne
The under-appreciated sprout finally gets a starring role in this uber cheesy lasagne, even the haters will love it!
Serves: 6
Prep time: 40 minsTotal time:
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Nutritional information (per serving)
Calories
675Kcal
Fat
39gr
Saturates
16gr
Carbs
45gr
Sugars
14gr
Fibre
16gr
Protein
27gr
Salt
1gr
Chantelle Nicholson
New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson
New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Ingredients
- 1.5kg Brussels sprouts, quartered
- 6 tbsp vegetable oil, plus 1 tsp extra
- ½ x 20g pack thyme
- 1 x 250g pack fresh egg lasagne sheets
- 75g Emmental or Jarlsberg, grated finely
- 25g Italian hard cheese, grated finely
For the sauce
- 700ml whole milk
- 1 small onion, peeled but left whole
- 4 whole cloves
- 1 bay leaf
- 50g unsalted butter
- 50g plain flour
- 100g vegetarian cheddar, grated
- 1-2 tbsp Dijon mustard, to taste
- 1-2 tbsp wholegrain mustard, to taste
Step by step
Get ahead
Assemble a couple of hours before cooking.
- Preheat the oven to 220°C, fan 200°C, gas 7. Divide the quartered sprouts between 2 large, deep roasting tins and drizzle 3 tablespoons of oil into each tin. Divide the thyme sprigs between the tins and season well, tossing everything together. Roast for 15-20 minutes or until golden and crispy. Remove from the oven and set aside, discarding the thyme. Turn the oven down to 200°C, fan 180°C, gas 6.
- To make the sauce, first put the milk in a small saucepan. Stud the onion with the cloves and add it to the milk, along with the bay leaf. Gently bring to the boil over a low heat, then remove from the heat and leave to infuse for a few minutes before removing the bay leaf and onion.
- Melt the butter in another saucepan and add the flour, plus some seasoning. Cook over a low heat for about 1 minute, stirring, to get rid of the raw floury taste, but avoid letting it brown. Add a ladle of the infused milk and stir to combine. Continue adding the milk a little at a time until you have a thick pouring sauce. Add the cheddar plus the mustards, to taste, and mix well. Season; remove from the heat.
- Remove the lasagne sheets from their packaging and place in a large bowl. Cover with boiling water and leave to stand for 2 minutes. Drain well. Toss with 1 teaspoon of oil to prevent them sticking together.
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To assemble the lasagne, put a third of the roasted sprouts in the base of an ovenproof dish, approximately 20 x 30cm, and spread out. Cover with a third of the cheese sauce. Layer half the pasta sheets on top, then add half of the remaining sprouts. Add another third of the sauce, then the rest of the lasagne sheets. Top with the remaining sauce, then the last of the sprouts. Top with the grated cheeses and a good amount of black pepper. Sit the dish on a baking tray and bake for 20 minutes, until the top is golden. Let it stand for 5-10 minutes before serving.TipYou can use 100g Gruyère on top of the lasagne, but be aware that this is not strictly vegetarian as it’s made using rennet