Creamy Brussels Sprouts and Mushroom Lasagna
"[Photographs: J. Kenji Lopez-Alt] Note: Lasagna can be assembled through step 6 and covered and refrigerated for up to 5 days. To bake from the refrigerator, cover tightly with foil. Bake in a preheated 400°F oven for ten minutes, remove foil, and continue baking until browned and bubble, about 30 minutes longer. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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1 package (15 sheets) no-boil lasagna noodles
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24 ounces button mushrooms, cleaned and trimmed
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1 pound Brussels sprouts
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5 tablespoons unsalted butter, divided
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2 medium shallots, finely chopped (about 1/2 cup)
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4 medium garlic cloves, minced (about 4 teaspoons)
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1 tablespoon picked fresh thyme leaves
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2 cups heavy cream (divided)
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Kosher salt and freshly ground black pepper
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2 tablespoons canola oil
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3 tablespoons flour
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3 cups whole milk
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1/4 teaspoon grated nutmeg
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1 pound whole milk mozzarella cheese, grated, divided
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1 ounce grated Parmiggiano-reggiano
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2 tablespoons chopped fresh parsley leaves
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