Saturday, May 19, 2012

Easy Gluten-Free Skillet Lasagna

4 servings (divide in half for just two)

8 ounces Quinoa Rotini or Fusilli ( or whole grain pasta, if  you are not gluten intollerant)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
4 small cloves garlic, slices
8 ounces sliced baby bella mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian Seasoning
8 ounces ground beef  (opt)
1 14-oz can diced tomatoes
8 cups baby spinach (or big spinach, ribbon cut)
1/2 teaspoon crushed red pepper (+ or -)
3/4 cup full fat ricotta cheese
  1. Cook pasta according to directions, drain
  2. Brown Sausage
  3. Heal oil in large skillet over medium heat.  Add onion and cook until soft, about 3 minutes.  Add mushrooms, sat and pepper, stirring, until the mushrooms release their liquid, 4-6 min.  (if there is lots of liquid in your pan drain off)
  4. Add tomatoes, spinach, garlic and red pepper.  Increase heat to med-high; cook, stirring occasionally until the spinach is wilted, about 4 minutes.
  5. Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving with 3 tablespoons of ricotta.

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