This needs seasoning, not just salt and pepper. I would load it up with Italian seasoning and Oregano. Too many recipe sites are just too scared to season it seems.
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.
51 Reviews for Inside-Out Lasagna
I added a bit of ground turkey and shredded mozzarella after reading the reviews since we enjoy flavorful meals. It was a hit! We will definitely have it again!
After looking at the other reviews, I was worried the dish may turn out bland, but it wasn't at all! The herbed diced tomatoes added nice flavor and three cloves of garlic really added a kick. I added tofu instead of the ricotta cheese--otherwise I didn't alter the dish at all. And I have plenty of leftovers for lunch throughout the week!
I made this for dinner last night and it was delicious! I get tired of making the same things all the time, and since I don't have a working oven to make lasagna I thought this sounded perfect. I tweaked the recipe just a little; I used the entire box of fusilli, used two cans of tomatoes, used canned mushrooms instead of fresh (my own personal preference), and opted for a little shredded mozzarella on top instead of ricotta. I was worried that it would be bland, as others stated, but I did not find it bland at all. It was a little watery at first, but as we ate our first helping the extra liquid absorbed and it was perfectly fine. This is something I will be making from now on!
I followed this recipe exactly as written with the addition of 1 1/2 tsp of Better than Bouillon chicken, to add a little more flavor. I also added ground turkey sausage. Like another reviewer, I added the ricotta to the dish while it was still in the pan (several dollops, not stirred). I served up the fusilli in bowls and topped each of them with the meat mixture. Very yummy.