Inside-Out Lasagna

By BClover

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

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.

4 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

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.

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

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat