Mushroom Lasagna

People seem to either love mushrooms or hate them. If your friend or loved one falls into the camp that loves them, I think the following recipe will please her palate.
This lasagna is made with a white sauce, which is a welcomed change from the traditional red. I use smoked gouda because of its smooth texture and rich flavor, and it’s easily my favorite cheese. The topping, a crunchy mixture of crushed walnuts and parmesan, is a wonderful contrast to the creaminess of the dish. A baby kale or spinach salad complements the lasagna with bright color.

Mushrooms are packed with important minerals and vitamins, including the antioxidant selenium, which can protect against cancer, and vitamin D (in fact, mushrooms are the only fruit or vegetable that contain vitamin D). Certain varieties also contain polysaccharides, substances that may stimulate the immune system and provide anti-cancer protection by recognizing and destroying cancer cells, viruses, and bacteria (Kimberly Mathai, MS, RD, The Cancer Lifeline Cookbook, 2004, pg.9). Many will agree that mushrooms are delicious, versatile friends to have in a cancer battle!

You’ll need:

  • 8 cups of sliced mushrooms (any combination of button, portobello, cremini, shiitake, etc.)
  • 10 sheets of cooked lasagna
  • 3 and ½ cups of whole milk
  • 4 cups of smoked gouda cheese, grated or cut into small pieces
  • 1 cup of grated parmesan cheese
  • 1 cup of walnuts, chopped very fine
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 6 tablespoons of olive oil
  • 4 tablespoons of butter
  • 1 Knorrs vegetable stock cube
  • 1 and ½ cups of water
  • 3 tablespoons of flour

1)  In large pan, sauté the mushrooms, shallots, garlic, and mushrooms in the olive oil over medium heat until tender.

2)  Add the vegetable stock cube and water, and continue cooking until the liquid is almost gone.  Set aside.

3)  In medium-sized pot, melt the butter over high heat.  Once bubbling, stir in the flour completely.  Add the milk and stir constantly until thickened.

4)  Add the smoked gouda and stir continuously until completely melted.  Set aside.

5)  Lightly grease a 13 X 9 casserole dish and place three of the lasagna sheets.

6)  Pour a third of the cheese sauce over the lasagna sheets, then ½ of the mushroom/shallot/garlic mixture.  Cover with 3 more lasagna sheets.

7)  Pour another third of the cheese sauce over the lasagna sheets, then the remaining mushroom/shallot/garlic mixture.  Cover with 3 or 4 lasagna sheets and the remaining third of cheese sauce.

8)  Mix the parmesan cheese and crushed walnuts in a bowl, then spread evenly over the top of the lasagna.

Bake at 350° for 45 minutes.  Let stand for 10 to 15 minutes before serving.

Curry Butternut Squash Soup
Tropical Quinoa Pudding Made with Green Tea
Very Berry Muffins
Lemony Blueberry Zucchini Loaf