Inside Out Lasagna

 

 

 

My sweet husband got me a subscription to EatingWell magazine for Christmas.  This inside out lasagna recipe was listed under “Dinner in a Bowl.”  Since I am always looking for a fast, healthy, tasty meal I thought we’d give it a try.  As a bonus, the magazine pointed out that this meal is only $2/serving! We all liked it so now I’m sharing it with you!  As you can probably tell from the picture, we added Italian sausage.  yummy.

 

How Long Will Lasagna Keep?

Left over lasagna will keep for 3-5 days in the refrigerator.

Lasagna should be kept in a container with a lid or covered with plastic wrap.

 

How Do You Reheat Lasagna?

To reheat lasagna,  cover it with aluminum foil and bake it in the oven at 350° F until it is hot clear through.

 

What Could You Substitute For Ricotta Cheese?

Cream cheese is a good substitute for ricotta because it has a similar soft, creamy texture.

However, cream cheese has more fat than ricotta cheese.

 

Inside Out Lasagna

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Inside Out Lasagna

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: 100 + BEST Easy Beef Recipes for Dinner
Servings: 4 servings
Calories: 604kcal
Author: Sweet Basil

Ingredients

by Eating Well

  • 8 oz whole wheat pasta
  • 1 Tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 3 cloves garlic sliced
  • 8 oz sliced mushrooms 3 1/2 C
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 can diced tomatoes with Italian herbs
  • 8 Cups baby spinach
  • 1/2 teaspoon crushed red pepper
  • 3/4 Cup ricotta cheese
  • 2 links Italian sausage

Instructions

  • Bring large pot of water to boil.
  • Add pasta and cook until just tender.
  • Drain and transfer to a large bowl.
  • Meanwhile, cook sausage, drain and set aside.
  • Heat oil in large nonstick skillet over medium heat.
  • Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 min.
  • Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid.
  • Add tomatoes, spinach and crushed red pepper.
  • Increase heat to medium high.
  • Cook, stirring once halfway through, until the spinach is wilted (4 min).
  • Toss the sauce with the pasta and divide among 4 bowls.
  • Dollop each serving with 3 tablespoons of ricotta.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 64.6g | Protein: 24.1g | Cholesterol: 66.7mg | Fiber: 2.7g | Sugar: 9.3g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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2 comments on “Inside Out Lasagna”

  1. I loved this as well. I thought 1/2 tsp of crushed red pepper was I bit too much. I will cut it in half next time. I kept mine vegetarian, without the meat. I also plan to try it using a homemade marinara sauce instead of the tomatoes.

  2. This looks really delicious and so much better for you. I had a subscription to Eating Well a couple of years ago and loved it.
    Hope you are feeling well!