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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Inside-Out Lasagna

WebMD Recipe from EatingWell.com

Inside-Out Lasagna

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 turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.

This Recipe Is:
Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 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
Instructions
  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.

 

Nutritional Information

Makes: 4 servings, about 1 1/2 cups each
  • Calories343
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol14 mg
  • Carbohydrates55 g
    • Dietary fiber8 g
  • Protein18 g
  • Sodium533 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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