Meatless mushroom lasagna

Layer the lasagna noodles with the mushroom mixture and the soup mixture. Here you see the Barilla noodles-  which require no pre-cooking - layered in the pan.After sauteeing the onions and the mushrooms in the butter and oil, add the cheese mixture to the pan and mix well. Meanwhile, mix up the cottage cheese and milk and mushroom soup in another bowl.Mushrooms will uptake whatever toxins are present in the medium in which they are grown. It is important to either buy organic mushrooms or grow your own.View the list »
Easy meatless mushroom lasagna - add some garlic bread and a salad and you've got a meal!

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Liberty Market now has awesome, locally-grown mushrooms! Thacker’s Mushrooms are grown organically and delivered fresh to Liberty at least weekly. As mushrooms will channel compounds from the media in which they are grown, mushrooms grown in polluted areas will contain the toxins from their environment. Mushrooms – like squash – are one of those foods that sucks up the toxins – know where your produce comes from!

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Mushrooms contain a wealth of nutrients, including niacin, thiamin, riboflavin, folate, phosphorus, iron, panthothenic acid, zinc, more potassium than bananas, copper, magnesium, vitamin B6, vitamin D, and more Selenium (important antioxidant) than any other produce!

Mushrooms are high in protein, fiber, contain no cholesterol, and are low in fat, calories and sodium. Mushrooms have anti-inflammatory properties (triterpenes), stimulate the immune system (polysaccharides) and can help reduce the risk of breast cancer (enzyme inhibiting activity).

White button mushroom extract has been found to reduce the size of certain cancer tumors and slow the production of some cancer cells; it is prominently linked to reducing the risk of breast and prostate cancer. Shitake mushrooms are particularly high in the phytonutrient known as Lentinan, which has been linked with strengthening the immune system and helping to fight illnesses which attack the immune system. All mushrooms are an excellent source of Selenium, an antioxidant which works with the antioxidant vitamin e to protect cells from the effects of damaging free radicals.

Here is the best-ever recipe for a mushroom lasagna. If you think you don’t like mushrooms, this is the recipe that will change your mind. I cheated and - for the first time - used the Barilla lasagna noodles which need no cooking; the dish turned out as delicious as ever.

Meatless mushroom lasagna

  • 8 oz cooked lasagna noodles
  • 2 c (8 oz) fresh mozzarella cheese
  • 1/2 cup grated Parmesan
  • 3 T butter or olive oil or combination of the two
  • 2-3 cups sliced mushrooms
  • 1/2 cup chopped onion
  • 2 cans cream of mushroom soup
  • 1/2 cup milk
  • 1 1/2 cup cottage cheese

Cook noodles according to package directions. In a small bowl, mix the Mozzarella and Parmesan cheese and set aside. In large skillet, add butter or oil and saute the mushrooms and onions. In a medium mixing bowl, mix the soup, milk and cottage cheese and add to the sauteed mixture and stir completely.

Put noodles on the bottom of the pan, add a layer of mushroom mixture and layer of cheese. Repeat twice, ending with cheese on top.

Bake at 350 degrees for forty minutes or so, until the cheese is melted and lasagna is completely heated through.

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  • Mushrooms will uptake whatever toxins are present in the medium in which they are grown. It is important to either buy organic mushrooms or grow your own.
  • After sauteeing the onions and the mushrooms in the butter and oil, add the cheese mixture to the pan and mix well. Meanwhile, mix up the cottage cheese and milk and mushroom soup in another bowl.
  • Layer the lasagna noodles with the mushroom mixture and the soup mixture. Here you see the Barilla noodles-  which require no pre-cooking - layered in the pan.
  • Continue to layer the noodles, mushroom mixture and cheese mixture, ending up with a layer of cheese on top, of course. Bake uncovered until the cheese is melted and the lasagna is heated through.
  • Here we see the lasagna ready to go into the oven. You should be able to get three complete layers in your casserole, ending with the cheese on top, of course.
  • Ta da! Bake the lasagna until the cheese melts and begins to brown. It looks gorgeous and tastes even better. Don't skimp on ingredients - get good organic mushrooms and quality cheeses.
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, Dayton Farmers Market Examiner

Phyllis O'Beollain has been hanging around farm markets - nationally and internationally - for longer than some of you have been alive. Phyllis lives in Dayton, Ohio and enjoys the cuisine, culture and events associated with farm markets in and around the Miami Valley.

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