“Research has shown that shitaki and other types of mushrooms have anti-cancer properties. Specifically, they help to increase your killer cell activities and productions. The killer cells are these lymphocytes, your white blood cells. These are the troops in your body that go around and attack the enemy. So that means bad cells and viruses, so they are killer cells. So they keep your body free from abnormal proliferating cells that are not supposed to be there…there are many different types of mushrooms that have wonderful immune boosting properties.” Dr. Mao

Mushroom Lasagna

Ingredients

8 cups of sliced mushrooms (any combination of button, portobello, cremini, shitake, 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

Preparation

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 fifteen minutes before serving.

*Recipe and image courtesy of The Best Friends Guide To Breast Cancer.*