Inside Out Lasagna

Inside Out Lasagna

By Tracey

Inside-Out Lasagna

from Eating Well

Ingredients:

  • 8 ounces whole-wheat rotini or fusilli
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, sliced
  • 8 ounces sliced white mushrooms (about 3 1/2 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 14-oz can diced tomatoes
  • 8 cups baby spinach
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 3/4 cup part-skim ricotta cheese

Directions:

Add pasta to a large pot of boiling salted water. Cook until just tender, 8 to 10 minutes or according to package direction. Drain the pasta and transfer to a large bowl.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Inside Out Lasagna 1

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