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
From EatingWell: 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.
49 Reviews for Inside-Out Lasagna
I read the reviews here before I made this - only real changes were a little bit of tomato puree, little more spices (I'm usually a little heavy handed with them anyway), and no ricotta. (I'm a college kid, I'd never finish the rest of it)
Mine turned out really good! It is slightly on the watery side, but I don't really see it as a problem - it's just a chunkier sauce with a little thinner stuff with it. If it came out the same way next time I would probably dump the pasta back into the sauce pot and mix it all up - that would probably solve any wateriness problems.
But overall, mine is delicious. It's a good way to incorporate some veggies into your pasta dinner.
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
This recipe is just lacking a few ingredients and adjustment on cooking instructions. Add a few tablespoons to tomato paste and that will keep the sauce from being too watery. Second if its bland add some fresh herbs if you have them on hand or add dried ones instead. I personally added dollops of ricotta because that is what intrigued me about this recipe, but instead of adding it to the plates I transferred the pasta to a baking dish added the ricotta and sprinkled some mozzarella and baked it until the cheese was heated through. After all the adjustments I think this is a pretty solid recipe.
I used low fat mild italian sausage instead of turkey sausage. For some reason turkey sausage makers skimp on the spices, so I find it pretty bland. I also added about a tablespoon of italian seasoning blend because I couldn't find tomatoes with Italian herbs. Finally, I find ricotta by itself very bland, so just tossing in whole scoops seemed silly, so I mixed it in to thicken up the sauce (which was a little watery from the tomatoes). I also replaced some of the ricotta with parmesan cheese to give a saltier flavor instead of adding more salt. Husband asks for this all the time.