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Inside-Out Lasagna

:  January/February 2010

Your rating: None Average: 4 (199 votes)

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.


READER'S COMMENT:
"This was very bland. I would add a little more salt and pepper. Mine ended up watery too because of the mushrooms and using baby spinach. To solve the issue though, I added the ricotta to the pan after everything cooked so it can be...
Inside-Out Lasagna Recipe

4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | High potassium | High calcium |

View Our Nutrition Guidelines »

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

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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.

Nutrition

Per serving: 364 calories; 9 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 55 g carbohydrates; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat


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Recipe Categories

Health & Diet Considerations
High fiber
Heart healthy
Healthy weight
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
High calcium
High potassium
Total Time
30 minutes or less
Preparation/ Technique
Saute
Style/Theme
Vegetarian
Kid-friendly
Quick (total 30 min. or less)
Everyday favorites
Comfort foods
Budget
Ethnic/Regional
Mediterranean
Italian
Servings
4
Meal/Course
Dinner

Season
Winter
Fall
Spring
Type of Dish
Pasta
Main dish, vegetarian
Ease of Preparation
Easy
Publication
January/February 2010
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