Thursday, July 14, 2011

Kelly's Inside-Out Lasagna

Recipe from Kelly Lutkiewicz.

4 servings, 8 points per serving

  • 8 oz whole grain Barilla Rotini pasta
  • 1 tbsp olive oil
  • 1/2 cup red onion
  • 1/2 tsp salt
  • 1 tsp ground red pepper
  • 14 oz Progresso diced tomatoes
  • 8 cups spinach
  • 1/2 tsp crushed red pepper flakes (optional)
  • 3/4 cups fat-free ricotta cheese
  1. Bring a large pot of water to boil.  Add pasta; cook until just tender, 8-10 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.
  3. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4-6 minutes.
  4. Add tomatoes, spinach and crushed red pepper.  Increase heat to medium-high; cook, stirring once halfway through, until spinach is wilted, about 4 minutes.
  5. Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving w/ 3 tbsp rocotta.

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