Inside Out Lasagna Recipes

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INSIDE-OUT LASAGNA



Inside-Out Lasagna image

Here we take basic lasagna ingredients-ricotta cheese, pasta and tomatoes-and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.

Provided by LeslieNY3912

Categories     < 60 Mins

Time 35m

Yield 1 1/2 CUPS, 4 serving(s)

Number Of Ingredients 11

8 ounces whole wheat rotini or 8 ounces fusilli
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves, sliced
8 ounces sliced white mushrooms or 3 1/2 cups white mushrooms
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (14 ounce) can Italian-style diced tomatoes
8 cups Baby Spinach
1/2 teaspoon crushed red pepper flakes (optional)
3/4 cup part-skim ricotta cheese

Steps:

  • 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.

Nutrition Facts : Calories 349.7, Fat 8.4, SaturatedFat 3, Cholesterol 14.3, Sodium 414.6, Carbohydrate 56.5, Fiber 8.2, Sugar 5.1, Protein 18.3

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  • 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.
  • 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.
  • 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.
  • Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

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