Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

December 6, 2011

Inside Out Lasagna

This title is fitting for the current trip I'm on to Sparks, NV for the annual CA Farm Bureau annual meeting.  If you follow me on Facebook or Twitter, you then know some of the complications I've encountered while here.  Another complication has just popped up {although I'm not surprised}....I'm not able to upload my Sparks photos to a blog post, for who knows WHAT reason.  So I'll fill you in on the Sparks trip when I arrive home and for now, to go with what feels like my inside out, upside down trip, here's some Inside Out Lasagna...

Inside Out Lasagna


















Photo by Eating Well


Here we take basic lasagna ingredients—ricotta cheese, pasta and tomatoes—and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled 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


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 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce can diced tomatoes with Italian herbs
8 cups baby spinach (make sure this is dry}
1/2 teaspoon crushed red pepper (optional)
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.

NutritionPer serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 0 g added sugars; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.


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