1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook lasagna noodles according to package directions, but undercook by 1 minute since they’ll finish in the oven. Drain and set aside.
3. While noodles cook, slice Brussels sprouts as thinly as possible—paper-thin is ideal for tender, sweet results.
4. In a large skillet, melt butter over medium heat. Add minced garlic and cook 1-2 minutes until fragrant—don’t let it brown.
5. Sprinkle flour over butter and garlic, whisking constantly to form a smooth roux. Cook 2-3 minutes until light golden.
6. Slowly add milk while whisking continuously—start with a splash, whisk well, then gradually add more to prevent lumps.
7. Cook sauce 5-7 minutes, whisking frequently, until thick enough to coat the back of a spoon.
8. Remove from heat and stir in 1 cup mozzarella and 1/2 cup Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
9. Layer in prepared baking dish: 4 noodles, half the Brussels sprouts, half the cheese sauce. Repeat layers, then top with remaining 4 noodles.
10. Sprinkle remaining mozzarella and Parmesan over top layer of noodles.
11. Cover with foil and bake 30 minutes, then remove foil and bake 10-15 minutes more until bubbly and golden.
12. Let rest 10 minutes before cutting—this allows layers to set for clean slices.

Nutrition Information (Per Serving):

• Calories: 385
• Carbohydrates: 35g
• Protein: 22g
• Fat: 18g
• Fiber: 4g
• Sodium: 485mg
• Calcium: 450mg (45% DV)
• Vitamin C: 45mg (75% DV)
• Vitamin K: 85mcg (106% DV)
• Folate: 65mcg (16% DV)

This elegant lasagna provides excellent calcium and vitamins while being a satisfying vegetarian main course.

Notes:

• Slice Brussels sprouts paper-thin—thick slices stay tough and bitter
• Don’t skip the nutmeg in the cheese sauce—it’s what makes it taste professional
• Add milk slowly while whisking to prevent lumps in the sauce
• Let the lasagna rest 10 minutes before cutting for clean, beautiful slices

Storage Tips:

• Make-ahead: Assemble up to 2 days ahead and refrigerate; add 10-15 minutes to covered baking time
• Freezer: Freeze assembled unbaked lasagna up to 3 months; thaw overnight before baking
• Leftovers: Store covered for up to 4 days; tastes even better reheated the next day

Serving Suggestions:

• Elegant dinner: With crusty bread and mixed greens salad
• Holiday meal: Perfect sophisticated vegetarian option for special occasions
• Wine pairing: Excellent with Pinot Grigio or light Chardonnay
• Comfort meal: Satisfying enough to please meat-eaters too

Mix It Up (Recipe Variations):

Truffle Brussels Sprouts Lasagna: Add a drizzle of truffle oil to the cheese sauce for ultimate luxury

Bacon Brussels Sprouts Lasagna: Layer cooked chopped bacon with the Brussels sprouts for smoky richness

Mushroom Brussels Sprouts Lasagna: Add sautéed mushrooms to the Brussels sprouts layers for earthy depth

Caramelized Onion Brussels Sprouts Lasagna: Include sweet caramelized onions for incredible flavor balance

What Makes This Recipe Special:

This elegant Brussels sprouts lasagna uses classic French béchamel technique to create a luxurious cheese sauce that transforms simple vegetables into sophisticated comfort food. The paper-thin Brussels sprouts soften perfectly during baking, losing any bitterness while gaining sweet, nutty flavors that pair beautifully with the rich, nutmeg-scented sauce. This represents the perfect marriage of rustic comfort and refined technique.