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Inside Out Lasagna
Try this quick and healthy spin on classic lasagna.
Makes: 4 servings, about 1½ cups each
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients:
• 8 ounces whole-wheat rotini
• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 3 cloves garlic, sliced
• 8 ounces sliced mushrooms (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
Directions:
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes. Drain and transfer to a large bowl. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until beginning to brown, about 3 minutes. Add 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. Top each serving with ricotta cheese.
Watching sodium?
Choose low so dium canned tomatoes or substitute fresh tomatoes and herbs.
Nutrition Facts
per serving
364 calories, 9 g fat, (3 g saturated fat, 4 g monounsaturated fat); 14 mg cholesterol; 55 g carbohydrate; 0 g added sugars, 16 g protein; 7 g fiber; 588 mg sodium; 788 mg potassium.
Nutrition bonus: Vitamin C (52% daily value), Vitamin A (95% daily value), Folate (25% daily value), Potassium (23% daily value), Calcium (22% daily value)
Carbohydrate servings: 3½
Exchanges: 3 starch, 2 vegetable, 1 lean meat, 1 fat
