Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna

Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna is a vibrant celebration of vegetables at their best, showcasing how a thoughtful combination of ingredients can transform into a dish that’s both comforting and sophisticated. Eschewing the traditional reliance on meat, this lasagna embraces the hearty, earthy flavors of its vegetable protagonists, making it a standout choice for any meal that requires a touch of elegance without sacrificing wholesomeness.

The foundation of this dish lies in its innovative use of artichokes, Brussels sprouts, and sun-dried tomatoes, each selected for their distinct flavors and textures. Artichokes bring a nuanced, slightly tangy bitterness that contrasts with the intense, concentrated sweetness of rehydrated sun-dried tomatoes. Roasted Brussels sprouts introduce a crispy texture and a hint of caramelized flavor, adding depth and a refreshing bite that balances the richness of the dish.

No-boil lasagna noodles are key to this recipe, offering convenience without compromising the integrity of the dish. These noodles absorb the surrounding flavors beautifully, becoming tender and delicious as they bake, layering with the vegetables, sauces, and cheeses to create a cohesive, flavorful experience.

The béchamel sauce is a creamy, luxurious element that ties the dish together. Made with a roux of butter and flour, enriched with warm milk, and seasoned with salt, ground black pepper, and a pinch of nutmeg, this sauce envelops the vegetables in a velvety cloak that enhances their natural tastes while adding a comforting creaminess to the lasagna.

Central to the dish is the innovative cheese blend, where Parmesan is mixed into the ricotta cheese mixture, infusing the lasagna with a nutty, savory depth from the very heart of its layers. The ricotta and Parmesan combination creates a creamy, flavorful base that not only enhances the texture of the lasagna but also elevates the overall flavor profile. This mixture, seasoned with dried Italian herbs and enriched with an egg, adds a luxurious richness and binds the layers together, ensuring each bite is moist and decadent.

Mozzarella cheese is thoughtfully sprinkled throughout, melting into the nooks and crannies of the vegetable and noodle layers, adding an irresistible stringy, gooey quality. This cheese, known for its mild flavor and excellent meltability, introduces a comforting, familiar touch to the lasagna, ensuring that each layer is enveloped in cheesy goodness.

This Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna transcends the ordinary, offering a taste experience that is both nuanced and deeply satisfying. The dish is a testament to the power of vegetables to star in a meal that’s as nourishing as it is flavorful. With each layer, the lasagna builds upon the last, creating a medley of tastes and textures that are at once harmonious and exciting.

Serving this lasagna is like unveiling a work of art, with each slice revealing the colorful layers of vegetables, cheeses, and sauces, inviting diners to explore the depths of its flavors. It’s a dish that not only satisfies the palate but also inspires appreciation for the simple beauty of well-chosen ingredients, thoughtfully prepared. Whether it’s shared among friends or enjoyed as a personal indulgence, this lasagna is a celebration of good food, made with care and meant to be savored.

Wine Pairing Suggestions

For the Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna, consider these three wine pairing suggestions to complement the dish’s rich flavors and vegetarian profile:

1. Sauvignon Blanc: Choose a crisp, acidic Sauvignon Blanc to cut through the richness of the cheeses and béchamel sauce. Especially one from the Loire Valley in France or Marlborough in New Zealand, can offer grassy notes and citrus undertones that would beautifully contrast the earthiness of the Brussels sprouts and the tanginess of the sun-dried tomatoes.
2. Chianti: A medium-bodied Chianti, with its vibrant acidity and notes of red cherry, can complement the tomato elements of the dish while standing up to the bold flavors of the artichokes and Brussels sprouts. Its subtle tannins can also provide a nice counterbalance to the creamy textures within the lasagna.
3. Pinot Grigio: Opt for a well-balanced, slightly fruity Pinot Grigio to accompany this dish. Its light body and crisp finish can refresh the palate between bites, enhancing the medley of vegetables without overpowering them. Look for a Pinot Grigio with a hint of minerality to echo the complexity of the lasagna’s flavors.

Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna

5 from 1 vote

Recipe by Kyle Taylor Cuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Artichoke, Brussels Sprouts, and Sun-Dried Tomato Lasagna is a harmonious blend of roasted vegetables and creamy cheeses, layered between tender noodles and enveloped in a rich béchamel sauce, offering a modern, vegetarian twist on a classic comfort dish.

Ingredients

• For the Lasagna:

• 12 12 no-boil lasagna noodles

• 1 pound 1 Brussels sprouts, thinly sliced

• 1 can (14 ounces) 1 artichoke hearts, drained and chopped

• 1 cup 1 sun-dried tomatoes, rehydrated and chopped

• 3 cups 3 mozzarella cheese, shredded

• 1 tablespoon 1 extra virgin olive oil

• For the Ricotta Mixture:

• 16 ounces 16 ricotta cheese

• 1 cup 1 Parmesan cheese, grated

• 1 1 egg

• 3 cloves of 3 garlic, minced

• 1 tablespoon 1 Italian seasoning

• to taste, salt and ground black pepper

• For the Béchamel Sauce:

• 4 tablespoons 4 unsalted butter

• 1/4 cup 1/4 flour

• 3 cups 3 whole milk, warmed

• 1/4 teaspoon 1/4 nutmeg

• to taste, salt and ground black pepper

Directions

• Preparing the Vegetables:
  Preheat the oven to 400°F (204°C). On a baking sheet, toss the Brussels sprouts with extra virgin olive oil, salt, and ground black pepper. Roast for 20-25 minutes until tender and lightly caramelized. Set aside. Rehydrate sun-dried tomatoes by soaking them in very hot water for about 15-20 minutes, and then drain and chop.
• Making the Béchamel Sauce:
  Melt butter in a saucepan over medium heat. Add flour, whisking continuously for about 2 minutes to prevent it from browning or burning. Gradually add warm milk, whisking continuously to prevent lumps, until the sauce thickens enough to coat the back of a spoon. Season with salt, ground black pepper, and nutmeg. Remove from heat.
• Preparing the Ricotta Mixture:
  In a bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, Italian herbs, salt and ground black pepper. Mix well until everything is combined.
• Assemble the Lasagna:
  Spread a thin layer of béchamel sauce at the bottom of a 9×13 inch baking dish. Layer lasagna noodles over the sauce, followed by some of the ricotta mixture, Brussels sprouts, artichokes, sun-dried tomatoes, a sprinkle of mozzarella cheese, and a drizzle of béchamel sauce. Repeat the layers, finishing with a layer of noodles, the remaining béchamel sauce, and sprinkle of the remaining mozzarella cheese.
• Bake the Lasagna:
  Set the oven temperature to 375°F (190°C). Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. Let it cool for about 10 minutes before slicing and serving.
• Serve:
  Using a sharp knife, cut the lasagna into equal-sized squares or rectangles, depending on your preference. Carefully slide a spatula under the first piece, ensuring you go all the way to the bottom of the pan to get a full layer of the noodles. Lift it out gently and place it onto a plate.
  
  Garnish with freshly chopped parsley, any remaining béchamel sauce, and sun-dried tomatoes.