Inside-Out Lasagna

Inside-Out Lasagna
(from Eating Well)
8 oz. whole-wheat rotini or fusilli
1 TBS extra virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 oz. sliced white mushrooms (about 3 1/2 cups)
1/2 tsp salt
1/4 tsp freshly ground pepper
1- 14 oz. can diced tomatoes w/ Italian herbs
8 cups baby spinach
1/2 tsp crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

1. Bring large pot of water to a boil. Add pasta; cook until just tender, 8-10 minutes or according to package directions. Drain & transfer to a large bowl.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion & garlic & cook, stirring, until soft & beginning to brown, about 3 minutes. Add mushrooms, salt & pepper & cook, stirring, until the mushrooms release their liquid, 4-6 minutes.

3. Add tomatoes, spinach & crushed red pepper. Increase heat to medium high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

4. Toss the sauce w/ the pasta & divide among 4 bowls. Dollop each serving w/ 3 TBS of ricotta.