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!
Mushroom Skillet Lasagna
Ingredients
- 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
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
More Recipes from The Pink Campaign with Mushrooms
Dine and Dish – Creamy Mushroom and 3 Bean Soup
Ingredients, Inc. – Baked Spaghetti with Mushrooms
Kimberly says
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 http://thehungrygoddess.com/2012/09/autumn-mushroom-soup-with-cognac/
Amy @ What Jew Wanna Eat says
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! http://whatjewwannaeat.com/mushroom-challah-dressing/
Kristin @ Dizzy Busy and Hungry! says
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: http://www.dizzybusyandhungry.com/baked-crab-and-mushroom-wontons-2/
Have a great day!
Rosie says
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!
http://www.wholefoodsmarket.com/recipe/portobello-mushroom-supper-sandwich
Caroline says
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!
http://www.tasteloveandnourish.com/2013/04/17/vegetable-stuffed-portabella-mushrooms/
aimee @ like mother like daughter says
What a great idea. I am usually hesitant with mushrooms, but I love this recipe! http://lmld.org/2012/05/27/copy-cat-alice-springs-chicken-outback-steak-house/
Debra says
This would definitely be a favorite! Love mushrooms…and with the caramelized onions I couldn’t resist!
Mami2jcn says
Cream of mushroom soup–http://www.food.com/recipe/homemade-cream-of-mushroom-soup-264191
Marie @ Little Kitchie says
I want this for dinner!!
Stephanie says
One of my favorite recipes with mushrooms!
http://www.theculinarylife.com/2013/one-superlative-braised-pork-pasta-recipe-tagliatelle-with-pork-shoulder/
Jen @ Jen's Favorite Cookies says
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: http://jensfavoritecookies.com/2013/02/16/stuffed-mushroom-cups/
Pamela @ Brooklyn Farm Girl says
Amazing recipe! As a mushroom lover I can’t get enough of them!
Kitchen Belleicious says
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
Laura (Tutti Dolci) says
I can’t get enough of mushroom risotto: http://www.myrecipes.com/recipe/porcini-mushroom-risotto-10000001853993/
Chung-Ah | Damn Delicious says
What a great post for a great cause! And this lasagna – love it love it love it! One pot skillet dishes are the best!