While mushrooms are generally slotted on lists of “Spring Vegetables,” these days they are available year-round. And that’s a good thing. Because this ooey-gooey, cheesy lasagna recipe with the earthy flavors of mushrooms is now in my repertoire of regularly-rotated recipes.
In terms of nutrition, I find mushrooms to be pretty interesting: Until I did a story on them for Relish magazine a couple months ago, I didn’t realize the unassuming little nubs of spongy cellulose were actually packed with nutrients. By exposing mushrooms to sunlight or UV light can make them rich in vitamin D! (Only a handful of foods contain vitamin D: Fish, eggs, enriched milk and a few others.) Mushrooms are also the source of another nutrient found in very few foods: Selenium, which is helpful in immune function and preventing cell damage.
After reading all five of the delicious-sounding lasagna recipes in the March issue of Cooking Light, I was craving (spring-time!) mushroom lasagna…and found this earlier Cooking Light recipe. I didn’t have the recipe-called-for exotic mushrooms so I just substituted more button ‘shrooms and I added some truffle oil hiding in the back of my cupboard for the ‘exotic’ touch.
The result smelled and tasted amazing! And NEWS FLASH: It was the first time my kids have ever enjoyed mushrooms! What the kids call “little brown things” (mushrooms) meld beautifully into the rest of the ingredients to produce a rich delicious sauce…I covered them with more cheese and no-boil noodles. Talk about comfort food for these chilly spring days!
Do you have a go-to or favorite lasagna dish?