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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

339 calories; protein 17.5g 35% DV; carbohydrates 53.5g 17% DV; exchange other carbs 3.5; dietary fiber 8g 32% DV; sugars 4.2g; fat 8.6g 13% DV; saturated fat 3g 15% DV; cholesterol 14.4mg 5% DV; vitamin a iu 4572IU 91% DV; vitamin c 26.9mg 45% DV; folate 141.8mcg 35% DV; calcium 230.6mg 23% DV; iron 4.3mg 24% DV; magnesium 138.7mg 50% DV; potassium 814.7mg 23% DV; sodium 492.5mg 20% DV; thiamin 0.9mg 94% DV.

Reviews (55)

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56 Ratings
  • 5 star values: 8
  • 4 star values: 33
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
10/30/2011
Agree that it could use a lot of spicing up. And replace canned tomatoes with pasta sauce. Read More
Rating: 2 stars
04/23/2012
It's OK but very bland I added ground turkey. It was looking good but when I added the can of tomatoes it got SUPER watery. After everything was added I tasted it and it was very bland. I added more salt still bland. Added garlic salt still bland. I think added seasoning salt then it got a little better. But still a bit bland. All and all it's healthy it was OK. Probably won't make again Read More
Rating: 1 stars
01/08/2013
inside out lasagna Try cooking the mushrooms 1st with extra garlic salt & pepper and Italian spices. Liquid will escape and burn off. Set aside then follow the complete recipe adding the cooked mushrooms. Also add more Italian spices such as oregano basil hot pepper. add parmesan or roman cheese..you get the picture. Pros: bland Cons: healthy ingredients Read More
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Rating: 3 stars
02/28/2018
This was okay actually I shouldn't be so harsh it came all together nicely but there just wasn't anything really special about it. Especially the ricotta at the end it's a nice texture but it's very plain by itself. So I think if you changed up your ingredients this could be a tasty one dish Wonder Read More
Rating: 2 stars
02/21/2012
DO NOT follow recipe do not make this recipe as it is i made it... minus mushrooms because my wife hates mushrooms and minus red pepper because i didnt have any and we were both disspointed taking out mushrooms saves about 20 calories per serving add 1/2 cup mozzeralla cheese and some sweet or hot turkey sausage. this adds only about 80 calories to each serving and makes it much better and more filling. also no idea who would put cold ricotta cheese on hot pasta mix ricotta in at the end to get it same temperature... on a plus side it reheats very well in microwave juices from tomatoes keeps pasta from grossing up in fridge overnight. took it to work with ricotta mixed in and was good... yes ill make it again but not like recipe says Pros: low calorie and filling Cons: bland couldnt stomach second helping if i wanted to. Read More
Rating: 2 stars
09/09/2012
I agree with many other reviewers that this recipe comes out remarkably bland. I made a few alterations per other reviewers' tips like adding tomato paste to thicken the sauce and parmesan for more flavor. Still the result was underwhelming to say the least. It's definitely promising -- the mushrooms picked up the garlic and onion flavors nicely for example -- but it needs a thing or two more. Next time I'll try adding sausage as others have suggested. Read More
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Rating: 5 stars
09/07/2012
Next best thing when you don't have hours to make lasagna. I have tried many other skillet lasagna recipes and this has been the best by far. Maybe the blandness others are experiencing is coming from the tomatoes they used. I used Hunts brand with Rosemary and Oregano. I did add a few shakes of italian seasoning. Other minor modifications: I omitted the onion and used cottage cheese instead of ricotta because of taste preferences. I also used broken up lasagna noodles instead of spirals. What took this dish to the next level for me was adding mozzarella to the top and baking the whole skillet in the over for about 5 minutes. It gives you all the melt-y goodness of the traditional dish. I will be making this again and again for sure. Read More
Rating: 1 stars
06/18/2012
Made just as it called for. Even used fire roasted tomatos. Still very tasteless. I am at a loss at what could have made it better. Read More
Rating: 4 stars
10/30/2011
This was somewhat bland (I didn't use the red pepper because I have 2 small kids) and watery. I used baby spinach and reconstituted dried mushrooms (it was a desperate night) but I think it was the canned tomatoes that made it "blah" (I used plain caned tomatoes with about 1 tsp dried italian seasoning). Marinara might have been better. I'm sure meat would've helped as well. So feel free to add more seasoning! I even used full-fat ricotta and added pecorino romano cheese on top but all that made it "good" was my 5-year-old daughter's idea to add pesto. Then it was good. Read More