Inside-Out Lasagna

This one comes from From EatingWell's January/February 2010 issue. Their advice: 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. Can't wait to try it this week!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8  ounces  whole wheat rotini or 8  ounces  fusilli
• 1  tablespoon  extra-virgin olive oil
• 1  onion, chopped
• 3  garlic cloves, 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. Dollop each serving with 3 tablespoons of ricotta.