Inside-Out Lasagna - Revision history

Jennifer at 21:39, 11 January 2012

2012-01-11T21:39:57Z

← Older revision		Revision as of 21:39, 11 January 2012
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	*1/2 tsp. crushed red pepper		*1/2 tsp. crushed red pepper
	*3/4 c. part skim ricotta cheese		*3/4 c. part skim ricotta cheese
			*Italian meatballs (optional)


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	Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.		Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.

	Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion and ~~garlic~~ and cook, stirring, until the mushrooms release their liquid, 4-6 min.		Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion, garlic, and mushrooms and cook, stirring, until the mushrooms release their liquid, 4-6 min.

	Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.		Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.

Jennifer at 19:19, 16 August 2011

2011-08-16T19:19:34Z

← Older revision		Revision as of 19:19, 16 August 2011
Line 30:		Line 30:

	364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber		364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber

			[[category:Entrees]]

Jennifer at 18:26, 16 August 2011

2011-08-16T18:26:16Z

← Older revision		Revision as of 18:26, 16 August 2011
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	INGREDIENTS		INGREDIENTS

	8 oz. whole wheat rotini or fusilli		*8 oz. whole wheat rotini or fusilli
	~~1Tbsp~~. EV olive oil		*1 Tbsp. EV olive oil
	1 small onion, chopped		*1 small onion, chopped
	3 garlic cloves, sliced		*3 garlic cloves, sliced
	8 oz. sliced white mushrooms (about 3 1/2c.)		*8 oz. sliced white mushrooms (about 3 1/2c.)
	1/~~2tsp~~. salt		*1/2 tsp. salt
	1/~~4tsp~~. ground pepper		*1/4 tsp. ground pepper
	1 ~~14oz~~. can diced tomatoes with Italian Herbs		*1 14 oz. can diced tomatoes with Italian Herbs
	8c. baby spinach		*8 c. baby spinach
	1/~~2tsp~~. crushed red pepper		*1/2 tsp. crushed red pepper
	3/4c. part skim ricotta cheese		*3/4 c. part skim ricotta cheese

Jillian: Created page with "YIELD: 4 servings INGREDIENTS 8 oz. whole wheat rotini or fusilli 1Tbsp. EV olive oil 1 small onion, chopped 3 garlic cloves, sliced 8 oz. sliced white mushrooms (about 3 1/2c...."

2011-07-05T05:38:08Z

Created page with "YIELD: 4 servings INGREDIENTS 8 oz. whole wheat rotini or fusilli 1Tbsp. EV olive oil 1 small onion, chopped 3 garlic cloves, sliced 8 oz. sliced white mushrooms (about 3 1/2c...."

New page

YIELD: 4 servings

INGREDIENTS

8 oz. whole wheat rotini or fusilli
1Tbsp. EV olive oil
1 small onion, chopped
3 garlic cloves, sliced
8 oz. sliced white mushrooms (about 3 1/2c.)
1/2tsp. salt
1/4tsp. ground pepper
1 14oz. can diced tomatoes with Italian Herbs
8c. baby spinach
1/2tsp. crushed red pepper
3/4c. part skim ricotta cheese

DIRECTIONS

Bring a large pot of water to boil. Add pasta; cook until just tender, 8-10 min. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over med. heat. Add onion and garlic and cook, stirring, until the mushrooms release their liquid, 4-6 min.

Add tomatoes, spinach, and crushed red pepper. Increase heat to med.-high; cook, stirring once halfway through, until the spinach is wilted, about 4 min.

Toss the sauce with the pasta. Dollop each serving with 3Tbsp. of ricotta.

NUTRITIONAL INFORMATION

364 cal; 9g. fat; 55g. carb; 16g. protein; 7g. fiber