This mushroom skillet lasagna treats finely chopped mushrooms like a ground beef replacement for a rich, healthy, meatless Monday dinner. 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.
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.
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.
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!
This mushroom skillet lasagna treats finely chopped mushrooms like a ground beef replacement for a rich, healthy, meatless Monday dinner.
- 12 ounces assorted fresh mushrooms, such as button, crimini and portobello
- 1 tablespoon extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1 medium yellow onion, diced finely (approximately 2 cups)
- 3-4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 14.5 ounces canned diced tomatoes
- 8 ounces canned crushed tomatoes
- 1/4 cup tomato paste
- 1 cup water
- 8 lasagna noodles, broken into squares
- 3/4 cup pecorino romano cheese, grated
- 1 cup whole or part-skim ricotta cheese
- 3-4 tablespoons fresh basil, sliced thinly
- By hand or in a food processor, chop the mushrooms very finely.
- In a 12-inch skillet, heat 1/2 tablespoon olive oil over medium-low heat. Add the chopped mushrooms and 1/4 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.
- Wipe down the skillet and add 1/2 tablespoon olive oil, the chopped onion and 1/4 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.
- Add the garlic and crushed red pepper flakes. Stir and cook for a minute and then add the mushrooms back to the pan.
- Stir together the tomatoes, tomato paste and water.
- 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.
- 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.
More Recipes from The Pink Campaign with Mushrooms
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