A couple posts back I raved about my love for the cast iron skillet, and here I am again with yet another recipe baked in my favorite choice of cooking vessel! It’s feeling like fall every day now, such a change from the socal weather I’m so used to, and the weather is constantly pulling me towards hearty, comfort dishes already (and it’s not even snowing yet!). This mushroom lasagna is comfort food at its finest – with some flair, too – it uses pepper jack cheese in the béchamel sauce, which adds a nice, subtle kick. The mushrooms were even mistaken for a hearty meat (according to my boyfriend!) – they are first simmered in red wine until reduced, adding rich depth and succulent texture. I hope you love this recipe as much as I do!