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EAT: INSIDE-OUT LASAGNA

Serves 4, about 1.5 cups each

This recipe takes basic lasagna ingredients—ricotta cheese, pasta, and tomatoes—and skips 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 pre-sliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with steamed broccoli and a whole-grain baguette.

Ingredients

  • 8 ounces whole-wheat rotini or fusilli
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 3 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

Directions

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. Place a dollop each serving with 3 tablespoons of ricotta.​