Inside-Out Lasagna

Inside-Out Lasagna

54 Reviews
From: EatingWell Magazine, January/February 2010

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.

Ingredients 4 servings

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  • 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 3½ cups)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 14-ounce can diced tomatoes with Italian herbs
  • 8 cups baby spinach
  • ½ teaspoon crushed red pepper (optional)
  • ¾ cup part-skim ricotta cheese

Preparation

  • Active

  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 338 calories; 9 g fat(3 g sat); 8 g fiber; 53 g carbohydrates; 18 g protein; 142 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 4,572 IU vitamin A; 27 mg vitamin C; 231 mg calcium; 4 mg iron; 493 mg sodium; 815 mg potassium
  • Nutrition Bonus: Vitamin A (91% daily value), Vitamin C (45% dv), Folate (36% dv), Calcium (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat

Reviews 54

November 29, 2017
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By: hwaynek
Adding cooked sliced carrots give it a festival appeal and a new dimension in flavor. Everybody liked it and there is never any leftovers, no matter how much is made. Thanks
July 07, 2017
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By: Carmen
I did this recipe with left over pasta on a week night and it was fabulous. Quick and easy and did have all the flavors of lasagna.
May 23, 2017
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By: katie lagana
Looking at the recipie and the reviews I did tweek it a bit. But it ended up being perfect!!! Even toddler approved. I did have to double it for a large family so I used 1 pound of spinach. I drained the tomatoes, added turkey sausage, seasoned with onion powder and garlic powder while cooking the mushrooms. I made sure not to Over Cook the vegetables so they were soft but still flavorful!
September 25, 2015
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By: EatingWell User
Bland! This needs seasoning, not just salt and pepper. I would load it up with Italian seasoning and Oregano. Too many recipe sites are just too scared to season it seems. Pros: Not many Pros Cons: Too Bland and high in carbs. Not very healthy at all.
November 30, 2014
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By: EatingWell User
I added a bit of ground turkey and shredded mozzarella after reading the reviews since we enjoy flavorful meals. It was a hit! We will definitely have it again! Pros: Quick Recipe
March 23, 2014
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By: EatingWell User
After looking at the other reviews, I was worried the dish may turn out bland, but it wasn't at all! The herbed diced tomatoes added nice flavor and three cloves of garlic really added a kick. I added tofu instead of the ricotta cheese--otherwise I didn't alter the dish at all. And I have plenty of leftovers for lunch throughout the week!
November 09, 2013
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By: EatingWell User
Delicious Vegetarian Meal! I made this for dinner last night and it was delicious! I get tired of making the same things all the time, and since I don't have a working oven to make lasagna I thought this sounded perfect. I tweaked the recipe just a little; I used the entire box of fusilli, used two cans of tomatoes, used canned mushrooms instead of fresh (my own personal preference), and opted for a little shredded mozzarella on top instead of ricotta. I was worried that it would be bland, as others stated, but I did not find it bland at all. It was a little watery at first, but as we ate our first helping the extra liquid absorbed and it was perfectly fine. This is something I will be making from now on! Pros: Easy, Cheap, Quick, Tasty
October 27, 2013
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By: EatingWell User
A quick, delish and healthy tasting dish! I followed this recipe exactly as written with the addition of 1 1/2 tsp of Better than Bouillon chicken, to add a little more flavor. I also added ground turkey sausage. Like another reviewer, I added the ricotta to the dish while it was still in the pan (several dollops, not stirred). I served up the fusilli in bowls and topped each of them with the meat mixture. Very yummy. Pros: quick and easy
April 15, 2013
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By: EatingWell User
Good but needed just a little tweaking to make it great. I make things more than once before I review. On this it was good, although I did tweak it. My tweaking consist of draining the tomatoes really well before adding to reduce liquid. Being a spice and flavor girl I added Italian spices according to taste, and used a whole garlic bulb. I also added turkey sausage to appease my husband which added additional flavor. I used gluten free noodles as well b/c of my wheat intolerance. To make it a little bit more healthy took out the cheese. The first time I made it, it wasn't runny. The second time it was. I think the difference is in how I made it and how I was judging the heat of the skillet. If it does become sort of runny, get a perforated or slotted serving spoon that drains. Problem solved. Pros: Has a chili bite to it and it's a good alternative to spaghetti Cons: Runny
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