Mushroom Skillet Lasagna Recipe - Savory Simple

As you probably know, October is Breast Cancer Awareness Month. I’ve witnessed friends, family members and co-workers battle this disease with varying levels of success. It’s heartbreaking to witness and I can only hope I never go through the experience firsthand. In one way or another, we will all be touched by the devastation of cancer at some point in our lives and it’s so important that we do everything we can to combat this horrid disease. That’s why I’m so honored to be partnering with The Mushroom Council this month in conjunction with their PINK campaign. The Mushroom Council will be providing $50,000 to City of Hope’s research on breast cancer and mushrooms. Mushrooms have been studied (white buttons, in particular) by City of Hope scientists for their potential effects on breast cancer. Head to the produce aisle of your local grocery store this month and you’ll find mushrooms being sold in pink packaging in honor of Breast Cancer Awareness Month, recognizing the industry’s commitment to breast cancer research.

Mushroom Skillet Lasagna Recipe - Savory Simple

Today I’ve created a recipe for mushroom skillet lasagna that embraces the idea of swapability, or swapping meat with mushrooms. This is a simple way to increase the nutritional value of any recipe and it can be easily customized. My recipe omits ground beef completely in favor of finely chopped mushrooms but you can adjust the ratio to suit your own needs and preferences. You could try 50% mushrooms and 50% meat, for example.

There are so many reasons to swap out meat for mushrooms in a recipe. For example:

  • On average, mushrooms have 90% fewer calories than a ground meat alternative. Swapping mushrooms for some of the meat in a recipe yields less calories, fat and cholesterol compared to the original dish.
  • Finely chopped mushrooms look similar and blend seamlessly with meat, so classics can be made healthier without losing taste or texture.
  • Research shows that increasing the intake of lower calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal.
  • Swapability can also be an economical way to make meals more nutritious, either by swapping lower-costing mushrooms for meat or using mushrooms to enhance and extend the meat in dishes. Doing this may help offset anticipated rises in meat prices because adding mushrooms increases recipe yield.
  • Due to their nutrient-profile and versatility, mushrooms are uniquely suited to help Americans meet the Dietary Guidelines recommendation for increasing vegetable consumption exemplified by MyPlate.
  • Mushrooms bring important nutrients like vitamin D, potassium, B vitamins and antioxidants to the plate without adding significant calories, fat and cholesterol.
  • Mushrooms are low in sodium and their umami counterbalances saltiness and allows for less salt to be used in a dish, without compromising flavor.

Mushroom Skillet Lasagna Recipe - Savory Simple

Today’s post includes a blogger call to action! Food bloggers, please share your favorite mushroom recipe in the comments section below to be automatically entered into a contest sponsored by The Mushroom Council. They will randomly select several winners to receive $50 American Express gift cards as well as an adorable mushroom apron. I will create a roundup post on Monday, October 21st that includes all of these recipes and also highlights the winners!

All you have to do is leave a comment on this post linking to your favorite mushroom recipe and you will be automatically entered.

I can’t wait to check out your recipes!

Mushroom Skillet Lasagna
Cook time
Total time
Serves: 1 lasagna
  • 12 ounces assorted fresh mushrooms such as button, crimini and portobello
  • 1 tablespoon olive oil, divided
  • ½ teaspoon salt, divided
  • 2 teaspoons Braggs Liquid Aminos (optional)
  • 1 medium yellow onion, diced finely (approximately 2 cups)
  • 3-4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • 14.5 ounces canned diced tomatoes
  • 8 ounces canned crushed tomatoes
  • ¼ cup tomato paste
  • 1 cup water
  • 8 lasagna noodles, broken into squares
  • ¾ cup pecorino romano cheese, grated
  • 1 cup whole or part-skim ricotta cheese
  • 3-4 tablespoons fresh basil, sliced thinly
  1. By hand or in a food processor, chop the mushrooms very finely.
  2. In a 12-inch skillet, heat ½ tablespoon olive oil over medium-low heat. Add the chopped mushrooms and ¼ teaspoon of salt. Stirring periodically, allow the mushrooms to cook until all of their natural liquid has released and evaporated, 5-10 minutes. Stir in the Braggs Liquid Aminos and remove the mushrooms from the pan. Set aside.
  3. Wipe down the skillet and add ½ tablespoon olive oil, the chopped onion and ¼ teaspoon of salt. Over medium-low heat, allow the onions to cook until translucent for 3-5 minutes. Turn the heat up to medium and allow the onions to caramelize for several minutes. If the bottom of the skillet starts browning, add a few tablespoons of water to deglaze, incorporating the brown bits into the onion.
  4. Add the garlic and crushed red pepper flakes. Stir and cook for a minute and then add the mushrooms back to the pan.
  5. Stir together the tomatoes, tomato paste and water.
  6. Distribute the lasagna noodles evenly across the skillet and then cover with the tomato mixture. Cover the skillet and allow the mixture to simmer for 20 minutes, stirring occasionally, until the noodles are cooked.
  7. Remove the skillet from the heat and distribute the pecorino romano cheese evenly across the top. Spoon the ricotta cheese evenly over the top and sprinkle with basil. Allow to cool for 5 minutes before serving.
Braggs Liquid Aminos will give the mushrooms a meatier flavor but can be omitted from the recipe.


More Recipes from The Pink Campaign with Mushrooms

Dine and Dish – Creamy Mushroom and 3 Bean Soup
Ingredients, Inc. – Baked Spaghetti with Mushrooms

Disclaimer: This post was sponsored by The Mushroom Council in conjunction with their Pink Campaign. I was compensated for my time but as always, all opinions are my own.

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  1. Yum – I have extra mushrooms in my fridge right now and I was looking for a reason to use them! Thanks for posting this.

  2. I love your recipe! My favorite mushroom recipe that I’ve made (so far) are there portobello sliders. Perfect substitute for hamburger sliders!

    Thanks for the opportunity to enter this contest; I’d love to win!

  3. Here;s my mushrooms recipe for Baked Spaghetti with Mushrooms

  4. I love this mushroom beef rice.

  5. I had no idea! I love mushrooms but this does give me a new reason to make them, my aunt just battled breast cancer.
    Great post, Jen!

  6. This lasagna looks incredible! I love sneaking mushrooms into ground meat to fatten up burgers; especially since my husband hates mushrooms so I always feel like I’m doing it under cover :) This is my favorite shiitake soup recipe with a poached egg:

  7. My favorite mushroom recipes is my Rustic Ramp and Mushroom Quiche:

  8. Hi Jen!
    One of my favorites is this Mushroom Lovers Bruschetta:

  9. Hi there, I recently featured a scrumptious mushroom brunch dish that was quite popular on my blog. I’m all about my weekend brunches. Love it! Biscuits with Chanterelle Mushroom Gravy and Chorizo Sausage; even the chorizo is homemade. YUM!

  10. ashley - baker by nature says:

    Dear Jen,

    You ALWAYS make me hungry!


    Ashley xo

  11. I LOVE this! I’ve been wanting to make a skillet lasagna recipe for a while and this might just be the one because: mushrooms! Here’s my favorite mushroom recipe:

  12. One of my favorits is my Asparagus & Mushroom Millet Pilaf

  13. I love mushroom and so happy to see it as a main ingredient for the lasagna! I’ve never had it but I will really enjoy this dish – and cooking the lasagna in a skillet sounds fun too!

  14. That looks quite delicious – we love mushrooms! Putting it on my list of to-try for this fall. In the meantime, here is one of my favorite super quick dinner ideas that we enjoy often:

  15. Here’s mine: I like the hearty texture of the mushrooms against the lentils.

  16. This looks AWESOME and I love what The Mushroom Council and The City of Hope do for women! One of my fave mushroom recipes is Autumn Mushroom Soup with Cognac

  17. Yum I love mushrooms! I often add them to meaty dishes to add bulk and stretch the meal. Here is one with the upcoming holidays in mind!

  18. Mushrooms are the best! My kids love them so I use them whenever I can. I definitely want to try this Mushroom Skillet Lasagna! I am a breast cancer survivor, so I am glad to see the support for the City of Hope and research on mushrooms and breast cancer!

    Here is a mushroom recipe the whole family loves:

    Have a great day!

  19. I got this recipe from Whole Foods. I like to grill Portobello mushrooms outside when grilling and also make my own roasted peppers, but I’m happy to have them made inside, too! You can add cheese, or any other ingredent that suits your fancy, but the portobellos are the star!

  20. I love everything about this post. Breast cancer is very prevalent in my family, but we’ve been so lucky. My Mom is a survivor and so was her Mom. Early detection is so, so important. I love that you are bringing attention to this. Sometimes we need to be reminded to take care of ourselves.

    I am so intrigued by your lasagna! It’s gorgeous, first of all…but making it in a skillet is genius! I usually shy away from making lasagna because assembling it is such a production! I am pinning this to make soon! I know my family will love it!

    We love mushrooms and try to incorporate them a lot in our diet. My daughter does not eat meat, so portabellas, in particular, are a great substitute. I developed a Vegetable Stuffed Portabella Mushroom recipe. It’s been one of the most popular on the blog. It’s full of veggies and uses a very small amount of cheese. There’s so much flavor, you don’t need much. Hope you love it!

  21. What a great idea. I am usually hesitant with mushrooms, but I love this recipe!

  22. This would definitely be a favorite! Love mushrooms…and with the caramelized onions I couldn’t resist!

  23. Cream of mushroom soup–

  24. I want this for dinner!!

  25. Oh I just ADORE mushrooms! They’re SO yummy! I’m kind of known for my stuffed mushrooms, I made them into these cute cups here:

  26. Amazing recipe! As a mushroom lover I can’t get enough of them!

  27. skillet lasagna is one thing but skillet mushroom lasagna is a whole new level! It looks rich and hearty with the perfect blend of mushrooms and pasta! YUM

  28. What a great post for a great cause! And this lasagna – love it love it love it! One pot skillet dishes are the best!

  29. Mushrooms on Toast, Provençale-style, from Deborah Madison’s The Savory Way. Button or cremini mushrooms sauteed with garlic and olive oil and seasoned with thyme, marjoram, lemon juice and parsley. Sewrved over toasted peasant bread. Nice light supper with a salad.

  30. Can’t wait to try your fantastic mushroom lasagne, looks so very inviting and your pictures are very inspiring. I like my hunter’s schnitzel with chanterelle mushrooms. Unfortunately we don’t get chanterelle in India, so I really miss this meal! ->

  31. I like mushrooms of all kinds, and would want a giant serving of this lasagna!

  32. These photos are sooooo beautiful! In love! Plus I love a dish that that cooks in one pot, who likes to have a million pots and pans in the sink?

  33. Lovely! I love this Wilted Arugula and Portabello Mushroom Salad:

  34. I love the mushroom bourguinon recipe from Smitten Kitchen (via Food52), I even wrote about it last fall and am looking forward to making this dish again and again this season:

    I’m also a huge fan of roasted portobello mushrooms sliced and topping a salad, from the Veganomicon cookbook!

  35. Gorgeous photography, Jen! We love mushrooms around here… just like in this chili!

  36. What a great idea and a good cause too!

  37. First of all, I got really excited about this skillet lasagna for two reasons – one, I LOVE mushrooms and two, no meat! I mean I do eat meat, but when I’m too tired from work and don’t feel like messing with meat? This is great!

    Second, I cook with mushrooms a lot, but I’m not sure if I blogged anything where mushrooms were the star….wait ok I just searched my site and found Portabella Mushroom Pot Pie. Please excuse the fact I had no styling skills :D

  38. Delicious!! My husband and I love mushrooms, this would go quickly in our house ;)

  39. Kate@Diethood says:

    Gorgeous and delicious!!! We are HUGE fans of mushrooms… I use them in a lot of the food that we eat. Here’s one of our faves:

  40. Wonderful post! This cheesy mushroom baked ziti is always a hit ’round here.

  41. My mom always used to make a yummy spinach salad with fresh sliced mushrooms, crumbled cooked bacon and sliced tomatoes, with French dressing on the side. I still love it!

  42. So glad I clicked through on this – I adore mushrooms and love the sound of a simple skillet version of lasagne! As for fave recipe… these burgers are up there: (although my shiitake bacon runs a close second though!) Can’t wait to see the wrap-up!

  43. So happy to see such wonderful global PINK support! This recipe sounds amazing- I love the mushroom assortment! Thanks for sharing…


  44. Tabathia B says:

    I like this receipe and have cooked it many times and usually cut up fresh mushrooms and top with more shredded cheese in this also

    tbarrettno1 at gmail dot com

  45. Mushroom stroganoff here. So simple!

  46. Jen,
    That’s a neat photo, a yummy-looking recipe, and a terrific cause.
    Here’s a pizza:

  47. I love this chicken in mushroom sauce!

  48. My favorite mushroom recipe is Roasted Ramps and Mushrooms!

  49. My fave mushroom dish is Mushroom Stroganoff.

  50. Christine says:

    I may just have to try this, substituting the cheese with some soy cheese or something else.

    My favorite thing to do with mushrooms is to saute them lightly in olive oil, sprinkle with some nutritional yeast, black pepper, red pepper flakes, and just a touch of salt and eat them on top of toast french bread.

  51. I like to make easy vegetarian friendly appetizers with mushrooms

  52. Rebecca Penovich says:

    My favorite mushroom recipe for fall is Mushroom and Wild Rice Bisque adapted from the Cafe Brenda Cookbook (the now-closed Minneapolis-based vegetarian restaurant was a pioneer in the local foods movement). Here’s a link to the recipe:

  53. just plain ol’ onions and mushrooms sautéed in butter, omg yum. and with cheese….swiss for a grilled cheese, cheddar for a quesadilla. etc.

  54. My favorite thing to do with mushrooms is make risotto! Although, I use them all the time to make soup, to have a side, or on top of pizza, or in calzone, or on sauces for chicken, etc! LOVE THEM!! Here’s my risotto recipe: P.S. Love your mushroom pic at the top!

  55. I love mushrooms… all sorts of mushrooms. Now, you’d think the lamb was the star of this dish , but let me share a little secret with you… when I’m making lamb wellington, it’s all about that rich mushroom gravy sandwiched between the meat and the pastry.

  56. this lasagna sounds fantastic, and you know I love the swap idea – mushrooms can easily take the place of a meat, as I do here in a stroganoff:

    it was difficult for me to choose a recipe to contribute – I love mushrooms! thanks for letting us be a part of this good cause!

  57. This is one of my all-time favorite curries that is a mushroom & pea curry! So delicious!

  58. my mom made mushroom lasagna when i was a kid but i haven’t thought to do it as an adult… so, thank you :)

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