Inside Out Lasagna
Easy easy easy!
Ingredients
- * 8 ounces whole-wheat rotini or fusilli
- * 1 tablespoon extra-virgin olive oil
- * 1 onion, chopped
- * 3 cloves cloves garlic, sliced
- * 8 ounces sliced white mushrooms (about 3 1/2 cups)
- * 1/2 teaspoon salt
- * 1/4 teaspoon freshly ground pepper
- * 1 14-ounce can diced tomatoes with Italian herbs
- * 8 cups baby spinach
- * 1/2 teaspoon crushed red pepper (optional)
- * 3/4 cup part-skim ricotta cheese (o.k. and still delish to substitute for mozz!)
Method
Preparation
- . Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
- . Meanwhile, heat 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.
Recipe is courtesy of: eating well magazine
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