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.
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.
50 Reviews for Inside-Out Lasagna
The first time I made it, I followed the recipe and, like others, I found it bland.
The second time around I changed the recipe and how I cooked it. I added low-fat spicy Italian sausage and sauteed it with onion and bellpepper. Only after they were mostly cooked did I add the garlic and then spinach.
The sausage really made the different - so much delicious Italian spice!
This recipe was just okay. It was cheap and easy to make, and I thought the mushrooms were a very nice addition. However, I felt that it was missing something...not sure what. It had enough garlic, onions, and spices to be good but it needed something extra. I subbed Italian blend cheese for ricotta so maybe that was a mistake?? Either way, I probably won't make this again for awhile.
This was just okay for me. It turned out a little watery, even though I added my ricotta into the pot and mixed it together. I also thought it lacked a little flavor so I added some more red pepper flakes. I also didn't have mushrooms on hand so I skipped those, but I would like to try it with the mushrooms. Overall, it's a pretty quick and easy meal and I'd probably make it again.
Changed it up a bit; tasted great!
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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.