Brussels sprouts lasagne recipe | Sainsbury`s Magazine

Ingredients

• 1.5kg Brussels sprouts, quartered
• 6 tbsp vegetable oil, plus 1 tsp extra
• ½ x 20g pack thyme
• 1 x 250g pack fresh egg lasagne sheets
• 75g Emmental or Jarlsberg, grated finely
• 25g Italian hard cheese, grated finely
• 700ml whole milk
• 1 small onion, peeled but left whole
• 4 whole cloves
• 1 bay leaf
• 50g unsalted butter
• 50g plain flour
• 100g vegetarian cheddar, grated
• 1-2 tbsp Dijon mustard, to taste
• 1-2 tbsp wholegrain mustard, to taste