Mediterranean Pickled Brussels Sprouts Lasagna
Total Time: 1 hour 30 minutes (30 min prep + 1 hour bake)
Servings: 6–8
This Mediterranean Pickled Brussels Sprouts Lasagna brings a creative twist to the classic Italian favorite. Layers of savory mushrooms, creamy ricotta, and tangy pickled Brussels sprouts come together with fragrant herbs and melted cheese for a comforting, yet bright and refreshing flavor. The mild acidity from the pickled sprouts cuts through the richness of the cheeses and sauce, giving each bite a balanced, Mediterranean-inspired taste. Perfect for a cozy dinner or an impressive meatless main course, this lasagna is unique, hearty, and full of personality.
Ingredients
Lasagna Ingredients:
Lasagna noodles (no-boil or regular)
2 cups shredded Brussels sprouts
1½ cups mushrooms (cremini, button, or shiitake), sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves, minced
1–2 tsp fresh herbs (rosemary, thyme, basil, or oregano)
Salt and pepper, to taste
1½ cups ricotta cheese (or tofu ricotta for vegan)
¼ cup grated Parmesan or Pecorino cheese
1 cup shredded mozzarella cheese
2 eggs (optional, for the ricotta mixture)
Pickled Brussels Sprouts Ingredients:
2 cups Brussels sprouts, trimmed and halved
½ cup white vinegar
½ cup red wine vinegar
1 cup water
1 tbsp sea salt
1 tbsp sugar
- (Optional: sliced jalapeños, fresh dill, peppercorns, mustard seeds)
Sauce Ingredients (Creamy Béchamel Style):
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil or butter
2 tbsp all-purpose flour
2½ cups milk or non-dairy milk (almond, oat, or coconut)
A pinch of nutmeg
Salt and pepper, to taste
Instructions
Pickle the Brussels Sprouts
Bring vinegar, water, salt, and sugar to a boil in a small saucepan.
Add optional spices (jalapeños, dill, mustard seeds, or peppercorns) if using.
Place halved Brussels sprouts in a heatproof jar or bowl, then pour the hot pickling liquid over them.
Let cool to room temperature, then refrigerate for at least 30 minutes while you prepare the lasagna.
(You can make this step ahead — pickled sprouts keep well for up to 2 weeks.)
Prepare the Vegetable Filling
Heat olive oil in a skillet over medium heat.
Add mushrooms and sauté for 5–6 minutes until they release moisture and turn golden.
Add shredded Brussels sprouts, garlic, balsamic vinegar, and herbs.
Cook for another 3–4 minutes until softened. Season with salt and pepper to taste.
- Set aside to cool slightly.
Make the Sauce
In a saucepan, heat olive oil or butter over medium heat.
Add the onion and garlic, and sauté until soft and fragrant.
Stir in the flour to form a roux, and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until smooth and thickened.
Add nutmeg, salt, and pepper to taste. Remove from heat.
Prepare the Ricotta Mixture
In a bowl, combine ricotta cheese, eggs (if using), Parmesan, and a pinch of salt and pepper.
Mix until creamy and well combined.
Assemble the Lasagna
Preheat oven to 375°F (190°C).
Lightly oil a baking dish.
Spread a thin layer of sauce on the bottom.
Add a layer of lasagna noodles, followed by half of the vegetable mixture, some pickled Brussels sprouts, a layer of ricotta mixture, and a drizzle of sauce.
Repeat layers until ingredients are used up, finishing with sauce and a topping of mozzarella.
Bake
Cover the lasagna with foil and bake for 30 minutes.
Remove foil and bake another 15–20 minutes, until golden and bubbling.
Let rest for 10–15 minutes before slicing and serving.
Tips & Variations
Pickling Tips for Best Flavor:
If you have time, pickle the Brussels sprouts a day ahead. The extra marinating time deepens the flavor and gives the lasagna a pleasant tangy kick. If you prefer a milder taste, reduce the vinegar by ¼ cup and add a touch more water.
Roasting Option for Depth:
Before layering, you can roast the shredded Brussels sprouts and mushrooms instead of sautéing them. Toss with olive oil, salt, and herbs, and roast at 400°F (200°C) for about 15 minutes. This adds a deeper caramelized flavor that pairs beautifully with the creamy sauce.
Balance the Acidity:
Since the pickled Brussels sprouts add brightness, make sure your sauce and ricotta layers are creamy enough to balance it. A pinch of sugar in the sauce can help round out the flavor if it tastes too sharp.
Vegan Version:
Replace ricotta with tofu ricotta (made by blending firm tofu, lemon juice, olive oil, garlic, and nutritional yeast) and use plant-based mozzarella and Parmesan. For the sauce, choose unsweetened non-dairy milk and olive oil instead of butter.
Gluten-Free Adaptation:
Use gluten-free lasagna noodles and swap the flour in the sauce with cornstarch or rice flour. Everything else remains naturally gluten-free.
Add More Vegetables:
To make it even more Mediterranean, you can layer in roasted red peppers, caramelized onions, or sautéed spinach. They’ll add color and complexity to each bite.
Herb & Spice Boost:
A sprinkle of crushed red pepper or smoked paprika adds warmth, while a bit of lemon zest on top before baking brightens the whole dish. Fresh thyme or basil sprinkled right before serving also lifts the flavor.
Cheese Choices:
For a more robust, nutty flavor, try Pecorino Romano instead of Parmesan. Or mix in a little goat cheese with the ricotta for a tangier, creamier filling.
Make-Ahead Tip:
Assemble the lasagna up to one day in advance, cover tightly, and refrigerate. Bake it straight from the fridge, adding 10 minutes to the bake time. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge before reheating.
Serving Suggestions:
Serve this lasagna with a crisp arugula salad dressed in lemon and olive oil or a side of roasted cherry tomatoes for a fresh contrast. A slice of crusty bread on the side makes it even more satisfying.
Q&A
Q: Can I use store-bought pickled Brussels sprouts instead of making my own?
Yes. If you’re short on time, store-bought pickled Brussels sprouts work fine. Just rinse them briefly to reduce excess acidity before layering them into the lasagna.
Q: What can I substitute for mushrooms?
If you’re not a fan of mushrooms, use zucchini, spinach, or eggplant slices instead. These vegetables blend nicely with the creamy sauce and herbs.
Q: Can this lasagna be made completely vegan?
Absolutely. Use tofu ricotta, vegan mozzarella and Parmesan, and plant-based milk for the sauce. The rest of the ingredients are naturally vegan-friendly.
Q: How do I prevent a watery lasagna?
Make sure all your vegetables are well-drained and sautéed until most of their moisture evaporates. Let the lasagna rest for 10–15 minutes after baking before slicing—this helps the layers set.
Q: Can I make it ahead of time?
Yes. Assemble the lasagna a day in advance, cover it tightly, and refrigerate. You can bake it the next day. It’s also great for meal prep since it reheats beautifully.
Nutrition
(Per Serving, approx. 1/8 of lasagna)
Calories: 380 kcal
Protein: 18 g
Carbohydrates: 30 g
Fat: 20 g
Saturated Fat: 8 g
Fiber: 5 g
Sugars: 6 g
Sodium: 480 mg
Calcium: 220 mg
Iron: 2.5 mg
(Nutrition values may vary based on ingredients used and serving size.)
Conclusion
This Mediterranean Pickled Brussels Sprouts Lasagna is a creative twist on a classic comfort dish. The tangy pickled sprouts bring brightness, while the creamy sauce and melted cheese create a rich balance. It’s an ideal make-ahead meal for family dinners or gatherings—unique enough to impress but still familiar and satisfying.
Serve it with a light salad or roasted vegetables for a wholesome Mediterranean-inspired meal that feels both comforting and fresh.