Used 1lb 93% lean ground beef, chunky jarred marinara sauce, fat free ricotta and frozen chopped spinach. Turned out great, but was a little spicy for our toddler (used the crushed red pepper).
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
Made this with 8 oz of lean ground beef, a diced zucchini, a head of broccoli, and no mushrooms (husband won't eat them). Used a jared pasta sauce instead of the canned tomatoes, and added 1/2 tsp of Italian spice and about 1/4 cup of red wine to the mix. Cut back on the ricotta a bit and threw in small amount of mozzarella and parm, and then broiled it for about 4 minutes to melt/warm it all. Otherwise, followed the recipe. Was very tasty.
Very bland! I agree with the other comments that it could use a little spicing up. Some tomato sauce and herbs/spices would have made this recipe much better.
This recipe is delicious and a great healthier alternative to lasagna. I also added some Italian spices and mozzarella. This would taste great with some ground beef in it too.
This is filling and satisfying but it lacks pizazz. I would suggest using tomato sauce in addition to the canned tomatoes. I also added more Italian spices as well as salt and pepper. My husband suggested adding mozzerella cheese.