Inside-Out Lasagna

posted by 6 months ago


8 oz gluten free Tagliatelle pasta

1 Tbs extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

8 oz sliced white mushrooms

½ tsp salt

¼ tsp freshly ground pepper

1 (14-oz) can diced tomatoes with Italian herbs

4 oz. basil, garlic & oregano tomato paste

8 cups baby spinach

½ tsp crushed red pepper (optional)

½ cup shredded mozzarella

¾ cup part-skim ricotta cheese


Preheat oven to 350° F. Cook gluten free pasta according to package directions and drain. Meanwhile, heat oil in a large oven proof 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; cook and stir 4 to 6 minutes. Add tomatoes, tomato paste, spinach and crushed red pepper. Increase heat to medium-high; cook until the spinach is wilted, about 4 minutes. Toss the sauce with the pasta and top with ricotta and mozzarella. Place skillet in preheated oven 5 minutes or until cheese melts. Divide among 4 bowls and serve. (Serves: 4)

tags:  inside-out lasagna, pasta, italian
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