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Inside-Out Lasagna

January/February 2010

Your rating: None Average: 3.9 (341 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

51 Reviews for Inside-Out Lasagna

03/01/2011
Changed it up a bit - tasted great!

Changed it up a bit; tasted great!

0 of 0 people found this helpful
I really wanted a good gluten-free lasagne, so after taking note of other comments I decided to add about a cup and a half of some leftover marinara, which had ground beef and black olives in it, along with the tomatoes. I only used about 3 handfuls of baby spinach, I replaced the whole-wheat noodles with the amazing [Heartland] gluten-free fusilli noodles. In a 7x10" pyrex cake pan, I spread half the sauce, the cooked noodles, some shredded Parmesan and mozzarella, then dotted ricotta all over and spread the rest of the sauce over the top of everything. I then topped it with more shredded mozzarella and baked it for 20 minutes at 350. I then popped it under the broiler for a bit to brown the cheese. This was a perfect replacement for gluten-containing (but yummy) lasagne noodles for an amazing dish which satisfied my craving for lasagne. I will definitely make this modified version again.

Easy to "personalize" this recipe.
Comments
01/30/2011
I messed it up and it was still good

I accidentally bought tomatoes that were in tomato "sauce", which was similar to spaghetti sauce but without seasoning. I actually really liked the result this yielded. I also accidentally bought frozen spinach (stuuuupid), which made things difficult, but it still worked.

I see others used tomato paste, which is pretty similar to what I ended up doing. I'll definitely make it again with the right kind of spinach, use the same tomatoes I used last time, and add more spices. I like the idea of adding some meat, too.

Easy, healthy
Comments
10/09/2010
Anonymous

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 cheesy and appear to have alfredo sauce in it (tricking the kiddies). I did get full though, I couldn't even finish the recomended serving size.

This is an easy recipe to tweak though.

Comments (1)

24 comments

 
christiwilson wrote 4 years 47 weeks ago

I loved this so much I ate the left overs all week. I did change a few things. I used Andean Dream pasta because it is made with quinoa and is a little healthier and tastes great so I use it whenever I can. I substituted half of the mushrooms for zucchini and chopped the mushrooms up very small because my boyfriend doesn't like mushrooms and for some reason he thinks they are more palatable that way. This turned out great I would make this again for sure!

10/06/2010

Even though it was bland, everyone loved this. I love pasta and will try anything. I would make this again, but I would definitely spice it up next time.

Comments
09/29/2010
Anonymous

My boyfriend absolutely loved this receipe. We added turkey sausage and a 6 oz. can of tomatoe paste. (So it wasn't too dry after adding the meat.) Yummy!

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