Posts Tagged ‘lasagna’

Mushroom Skillet Lasagna

This hearty and comforting mushroom skillet lasagna embraces the technique behind mushroom swapability or replacing meat with mushrooms.

Total Time: 45 minutes

Yield: 1 lasagna


12 ounces assorted fresh mushrooms such as button, crimini and portobello
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
2 teaspoons Braggs Liquid Aminos (optional)
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


  1. By hand or in a food processor, chop the mushrooms very finely.
  2. 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.
  3. 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.
  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.

Almost Lasagna (Foodservice portion)

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 24 servings

Serving Size: 3 cups prepared recipe


4 pounds long fusilli pasta or linguine
1/2 cup trans-fat free margarine, melted
2 pounds white button mushrooms
2 pounds cremini mushrooms
1/4 cup olive oil
4 pounds 93% lean ground beef
4 small carrots, diced
4 small onions, diced
8 cloves garlic, peeled and chopped
1 teaspoon freshly ground black pepper
1 (10-pound) can no-salt-added crushed tomatoes, drained (about 13 cups)
4 teaspoons salt
1 1/3 cups fresh basil leaves, torn
2 cups low-fat ricotta cheese
1 1⁄3 cups chopped flat-leaf parsley (or 2 teaspoons dried parsley)


1. Cook pasta as package directs. Drain and toss with melted margarine. Keep warm.

2. Meanwhile chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large rondeau or skillet over medium heat. Add ground beef, mushrooms, carrot, onion, and garlic. Sauté, breaking up beef into small bits until onions are translucent, about 8 minutes. Season with freshly ground black pepper.

4. Stir in the tomatoes, salt, and basil. Simmer for five minutes. Keep warm for service.

5. In a bowl, combine the ricotta cheese and parsley.

6. Toss hot pasta with meat sauce. For each serving, scoop about 2 tablespoons ricotta mixture into a shallow bowl; top with a heaping cup of pasta & sauce mixture.

Tips: Substitute firm tofu or 100% ground turkey breast meat for ground beef. For buffet service, scoop ricotta mixture into bottom of hotel pan and top with pasta mixture. Garnish with chopped fresh basil and parsley.

Nutrition Facts:

Calories: 449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Family portion

Tossed Mushroom Lasagna

Yield: 4


6 ounces (about 3-1/2 cups) lasagna noodles, broken into thirds
2 tablespoons vegetable oil
1 pound (about 5 cups) white button mushrooms, sliced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon minced garlic
2 cups prepared spaghetti sauce
1 package (16 ounces) frozen large cut mixed vegetables
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese


Prepare lasagna as label directs; drain. Place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, heat oil until hot. Add mushrooms, Italian seasoning and garlic; cook, stirring occasionally, until mushrooms are tender, about 6 minutes. Stir in spaghetti sauce and frozen vegetables; cook uncovered, over medium heat until mixture is hot, about five minutes, stirring occasionally. In a large bowl place cooked lasagna. Add mushroom mixture and Parmesan cheese; toss gently. Sprinkle with mozzarella cheese; serve immediately. Top each portion with a spoonful of ricotta cheese, if desired.