The winter months are cold for many parts of the world. Snow and wind can chill you to the bone and cause you to crave many different types of heat sources. Scarves and gloves, heaters, and the indoors are common avenues sought for warmth, but food can warm you from the inside out. This lasagna recipe is a healthier take on an old favorite that can also warm you up this winter season, and it is an easier, faster dinner that can be on the table in under 30 minutes.
- 8 oz. Whole wheat rotini or fusilli noodles
- 1 tbsp. Extra virgin olive oil
- 1 Onion, chopped
- 3 Cloves garlic, minced
- 8 oz. White mushrooms, sliced
- ½ tsp. Salt
- ¼ tsp. Pepper
- 1 Can diced tomatoes with Italian herbs (14 oz.)
- 8 Cups baby spinach
- ½ tsp. Crushed red pepper (Optional)
- ¾ cup Part-skim ricotta cheese
- 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.
- 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.
- 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.
- Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.