Brussels Sprout Lasagna

Ingredients for 3 servings:

• 500 g Brussels sprouts
• 250 g mushrooms
• 1 Kasseler chicken thigh or 175 g smoked tofu
• 1 onion(s)
• 3 cloves garlic
• 2 tbsp olive oil
• 12 lasagna sheets
• salt and pepper
• Paprika powder, hot
• nutmeg
• 2 tsp butter
• 2 tbsp oil
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp flour
• 125 ml white wine
• 300 ml chicken broth or vegetable broth
• e.g. milk
• 2 bay leaves
• 75g Gorgonzola
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also for vegetarians

For the béchamel sauce, dice the onion and garlic very finely. Heat the oil and butter and sauté the onions and garlic until translucent. Sprinkle the flour over the pan and sauté lightly, but do not allow it to brown. Deglaze with the wine and stock, bring to a boil, and add enough milk, stirring constantly, until the desired consistency is reached. Add the bay leaves and simmer over low heat for about 10 minutes, stirring frequently to prevent burning. Then stir in the Gorgonzola and season with salt, pepper, and nutmeg. Preheat the oven to 200°C. Trim the Brussels sprouts, quarter the florets lengthwise, and halve or third crosswise (depending on size). Slice the mushrooms. Skin the chicken thighs, remove the meat from the bone, and cut into strips. For a vegetarian version, shred the tofu. Dice the onion and garlic. Heat the oil in a pan. Sauté the onions and garlic. Now add the chicken or tofu and brown. Add the mushrooms and Brussels sprouts, cover, and simmer for about 7 minutes, stirring once or twice. Season with salt, pepper, paprika, and nutmeg. Remove the bay leaves from the sauce. Spread some of the sauce in a baking dish and arrange the lasagna sheets on top. Continue layering the Brussels sprout filling, sauce, and lasagna sheets. The top layer should be the pasta. Spread the remaining sauce over the sheets and bake for 30 minutes.