Inside out lasagna.

 25 min  Servings: 4

This pasta dish fills your plate with the basic ingredients and flavors of lasagna. Adding whole wheat pasta, low-fat ricotta, and lots of non-starchy vegetables keeps this dish hearty and healthy. And, without the layering and long baking time of traditional lasagna, this is a quick and easy weeknight meal!

Health tip!  Physical activity, like going for a walk after dinner, can help avoid sharp spikes in blood sugar. In fact, physical activity can help lower your blood sugar for up to 24 hours after you work out by making your body more sensitive to insulin.

Nutrition Information (per serving)

Calories: 399
Carbs: 60 g
Sat. Fat: 3 g
Protein: 16 g
Sodium: 547 mg


  • 8 ounces whole wheat rotini or penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1.5 teaspoon minced garlic
  • 1 package sliced white mushrooms (8 ounces)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 14-ounce can diced tomatoes with Italian herbs
  • 8 cups baby spinach
  • ½ teaspoon crushed red pepper
  • 1 cup part skim ricotta cheese


  • Knife
  • Cutting board
  • Pot with lid
  • Colander
  • Skillet
  • Spatula
  • Measuring cups and spoons
  • Mixing bowl

Did you know?

Starchy foods like pasta can be a part of a healthy meal. Mixing about 1 cup of whole wheat pasta with plenty of non-starchy vegetables is a great way to fill yourself up and manage your carbohydrate intake.

1. Prepare.

  • Peel and chop the onion.
  • If mushrooms are not already sliced, rinse and slice.

2. Boil the pasta.

  • Fill pot with water, cover with a lid, and bring to boil over high heat.​
  • Add 8 oz pasta (about 1/2 box). Cook according to package instructions (about 8-10 mins) until just tender.​
  • Pour pasta into a colander to drain. Transfer into mixing bowl.

3. Sauté the mushrooms.

  • Heat 1 tbsp. olive oil in a large skillet over medium heat.
  • Add onion and 1 1/2 tsp. garlic. Cook while stirring until soft and beginning to brown (about 3 minutes).
  • Add mushrooms, salt and pepper. Cook while stirring for 4 to 6 minutes.

4. Add tomatoes and spinach.

  • Add tomatoes, spinach, and ½ tsp. crushed red pepper.​
  • If skillet is not big enough, add spinach one handful at a time, mixing gently to cook.
  • Cook about 4 mins until all spinach is wilted.

5. Put it all together.

  • Pour sauce into mixing bowl with the pasta.​
  • Mix until pasta is coated.​
  • If serving 4, divide evenly among plates.​
  • Top each plate with 1/4 cup ricotta cheese.

Tip from our kitchen.

Most of the ingredients in this recipe (except for the olive oil, pasta, and spices) can be purchased around the edges of the grocery store. This helps you avoid the center aisles which contain less healthy, processed snack foods.