A Culinary Review Recipe for Mushroom Potato Lasagna

by Joanne on March 19, 2014

“Nothing is impossible.  The word itself says “I’m possible”!A.Hepburn”

Burnout has raised it’s ugly head. I flew back from S.C. on Monday to face more cold weather in New York.  Thinking positive, I set my alarm for an early morning mid range, speed workout.  Got out of bed faithfully, dressed, looked at myself AND the temperature and asked “Why?” There was no good answer so I took off my clothes and went back to bed for an hour and a half.  The result was that miserable, grumpy, “I let myself down” feeling all day.  HOWEVER…the sun was shining by mid day.  The temperature climbed to almost 40 degrees and I thought “Let’s try this.”

By 4 pm I was at the SUNY IT campus plodding up the hill.  2 miles from parking lot C around the campus.  Ted met me in the park lot to drop Zoey off so she could run with me.  We got in 7 miles together for a total of 9 miles at a faster pace.  Because it was a hilly route, my legs and hip were super sore by the end of the run. Later in the evening I felt as beat up as if I had run a race.  So I was 3 miles short of planned mileage for that day but the trade off: running a hilly route at a fast past, was well worth it. 

Do you beat yourself up when you miss a workout?

How do you get over running burn out?

Mushroom Potato Lasagna


Original recipe from Lucca restaurant in Boston. Executive Chef/Owner Frank Santonastaso

Serves 4

  • 1/3 cup Balsamic Glaze
  • 1 large Russet Potato
  • Olive oil as needed
  • 2/3 cup pecorino Romano-Parmigiano cheese, shave and divided
  • 1 TBS chopped parsley
  • 8 oz wild mushrooms, sliced
  • 8 oz can Fat Free cream of mushroom soup – condensed
  • 2 cups fresh baby spinach
  • salt and pepper to taste

Peel potato and cut into 1/8” slices. Drop the slices into boiling water for 3 minutes.  Remove and let cool.

Put a pan on the stove, high heat and add 2 TBS olive oil. Cook a few potato slices at a time in the pan about 1 minute. Flip.  Sprinkle with cheese and parsley. *Keep some cheese in reserve for mushrooms.  When underside of potato has browned, flip again and cook 30 seconds more.  Cheese will brown. Set aside and continue with all potato slices.

Reduce heat to medium, sauté mushrooms in 1 TBS olive oil.  When mushrooms begins to release liquid, add soup plus 1 can of hot water.  When the soup begins to bubble, add spinach and cook for 5 minutes.  Lower heat and stir in the rest of cheese. Add salt and pepper if needed.  Remove from heat.

To serve:  Place a row of potato slices in a non stick 8” square baking dish. Top with mushroom mix.  Add another row of potato, then mushroom mix – continue until done with potato. Drizzle top with balsamic glaze.


What’s your favorite pasta free lasagna recipe?

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1 Comment

  • At 2014.03.20 16:23, misszippy1 said:

    That lasagna sounds amazing!

    I think this winter has sapped motivation for a lot of people. It’s just hard to shore yourself up to face the cold over and over again. That said, I have marathon burnout for sure, and am completely enjoying the break from that kind of training. When I saw my friends emailing about starting at 5:20 this morning to fit in all the miles, all I could think was thank goodness I don’t have to do that! So sometimes the break from the monotony is what we need.

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