Recipe

Inside-Out Lasagna

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Recipe Information

Total Time: 25 minutes
Servings: 4, about 1 1/2 cups each

This super quick, flavorful version of lasagna skips the layering and long baking time.

Ingredients

  • 8 ounces whole-wheat rotini, or fusilli
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 cloves cloves garlic, sliced
  • 8 ounces sliced white mushrooms, (about 3 1/2 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce can diced tomatoes with Italian herbs
  • 8 cups baby spinach
  • 1/2 teaspoon crushed red pepper, (optional)
  • 3/4 cup part-skim ricotta cheese

Preparation

  1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
  3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
  4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Nutritional Information

364 calories, 9 g. fat, 14 mg. cholesterol, 588 mg. sodium, 55 g. carbohydrate, 7 g. fiber, 7 g. protein