Guest Post: Skillet Mushroom Lasagna

We have a guest in our kitchen today!! The amazing Renée Kohlman from Sweetsugarbean is here and she has made one jaw-dropping, mouthwatering, lip smacking recipe for us today! It’s so good, you’ll want to make it every chance you can!

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for over seven years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my debut cookbook All the Sweet Things​ which was released last spring. Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For this super creamy and cheesy lasagna, I’ve used one pound of fresh cremini mushrooms. They partner well a little garlic and a bevy of baby greens. Use whatever you like – I’m a huge fan of kale and chard. Mushrooms are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.

Everyone loves a good lasagna, and this one cooks up in a cast iron skillet in no time. While the noodles are par-cooking, simply make a basic cream sauce, and stir in a little Dijon, cayenne and nutmeg. Mushrooms love those flavours! Sliced cremini mushrooms are cooked in a bit of butter with another good friend – garlic. Stir in your favourite baby greens and cook just until they are wilted. Wipe out the skillet and lightly grease it with some canola oil. Layer in the sauce, noodles, mushroom mixture and top with more cheese. It cooks quickly in a hot oven and has a short stint under the broiler to get that ooey gooey cheesy crust. Served with a side salad, it’s fancy enough for company, and simple enough for a weeknight family meal.

Mushroom Lasagna

Mushroom Lasagna

Skillet Mushroom Lasagna

Serves: 4
Prep time: 30 minutes
Total time: 45 minutes


  • 6 lasagna noodles (about 2 inches wide)
  • 1 Tbsp butter
  • 1 lb cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 5 cups assorted baby greens such as spinach, kale, chard, arugula
  • 1/4 teaspoon each salt and pepper
  • 3 Tbsp all-purpose flour
  • 3 Tbsp butter
  • 2 cups milk
  • 1 cup shredded mozzarella cheese
  • 2/3 cups extra-smooth ricotta cheese
  • 1 Tbsp Dijon mustard
  • pinch cayenne pepper
  • pinch nutmeg
  • 1/4 cup grated Parmesan cheese
  • canola oil for greasing skillet
Mushroom Lasagna

Mushroom Lasagna


  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.


This skillet is something everyone will fall in love with! Not only does it look good, it taste good too!

Follow Renée’s cooking adventures online at Sweetsugarbean and on TwitterFacebookInstagram and Pinterest!

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