Monday, September 2, 2013

Pinterest WIN: Inside Out Lasagna

I love lasagna. I hate the 3 hours it takes to make lasagna. This was a super easy and fast way to get close to the same taste! In hindsight I would have added some actual tomato sauce to it. The canned dice tomatoes just didn't give me enough sauce personally. We topped the finished product with lots of cheese. Lots and lots. So yummy. 

From EatingWell: January/February 2010
Yield: 4 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 25 minutes

INGREDIENTS

  1. 8 ounces whole-wheat rotini or fusilli
  2. 1 tablespoon extra-virgin olive oil
  3. 1 onion, chopped
  4. 3 cloves cloves garlic, sliced
  5. 8 ounces sliced white mushrooms (about 3 1/2 cups)
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 14-ounce can diced tomatoes with Italian herbs
  9. 8 cups baby spinach
  10. 1/2 teaspoon crushed red pepper (optional)
  11. 3/4 cup part-skim ricotta cheese

PREPARATION

  1. 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.
  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, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 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, about 4 minutes 
  4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.


TIPS & NOTES

    NUTRITION

    Nutrition Per Serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 55 g carbohydrates; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.
    Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).
    3 Carbohydrate Serving
    Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat
    Mine:

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