Inside Out Lasagna

1. Preheat oven to 375 F and coat a 15-ounce baking dish with cooking spray.
2. Bring a large 4-quart pot of water to boil for the pasta. Season with salt. While waiting for the water to boil, make the ricotta mixture and sauce.

For the baked ricotta:

1. In a small bowl mix ricotta, egg and a dash of salt and pepper. Spoon mixture into the prepared baking dish and bake for 30-35 minutes or until puffed up and slightly brown. Then remove it from the oven and let it cool 5 minutes. Then using a spatula or spoon, gently crumble the ricotta. Set aside.

For the spicy tomato basil sauce:

1. In a medium saucepan, combine olive oil, crushed tomatoes and their juices, garlic, salt, and red pepper. Turn on heat to medium-high and bring to a simmer. Reduce heat and simmer for 20-25 minutes. Season with salt to taste. Remove from heat and stir in basil.

For the assembly:

1. Once your pasta water is boiling, add the whole wheat penne and cook according to package directions. Then drain the pasta and return it to the pot.
2. Mix finished tomato sauce with the pasta and top with crumbled ricotta. Top with grated Parmesan if desired.