Tuesday Recipe: Inside-Out Lasagna

Today’s featured recipe is a fun main dish the whole family will love. Tired of the same pasta dishes each week? Well this pasta dish, using whole wheat pasta is a healthy alternative, and will remind you of another classic meal. An Inside-Out Lasagna, features similar ingredients to the standard layered lasagna…with a slight twist. Consider this dish for dinner tonight.

What You’ll Need:

8 ounces whole wheat rotini, or fusilli

1 tablespoon extra-virgin olive oil

1 onion, chopped

3 cloves garlic, sliced

8 ounces sliced white mushrooms (approx. 3.5 cups)

1 14-ounce can diced tomatoes with Italian herbs

8 cups baby spinach

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3/4 cup part-skim ricotta cheese

1.2 teaspoon crushed red pepper (optional)


1. Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain (consider our Enamelware Colander, shown below) and transfer to a large bowl.

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

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

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

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