Whole-Wheat Skillet Lasagna and Escarole Salad Recipe

Name: Whole-Wheat Skillet Lasagna and Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound whole-wheat gemelli or cassarecci; 5 to 6 tablespoons extra-virgin olive oil, divided; 1/4 pound pancetta, chopped; 1 1/2 pounds ground sirloin; 1 bay leaf; Ground black pepper; 1/2 teaspoon ground allspice; 1 carrot, peeled and grated; 1 onion, grated; 4 cloves garlic, grated; 4 sprigs rosemary, leaves finely chopped; 1 cup beef stock; 1 (28-ounce) can Italian tomatoes; 2 cups ricotta cheese; 1 ball smoked mozzarella, thinly sliced; 2 heads escarole, cleaned and dried, coarsely chopped; 1/2 small red onion, very thinly sliced; 2 lemons, juiced

Servings: persons

Salt
1 pound whole-wheat gemelli or cassarecci
5 to 6 tablespoons extra-virgin olive oil, divided
1/4 pound pancetta, chopped
1 1/2 pounds ground sirloin
1 bay leaf
Ground black pepper
1/2 teaspoon ground allspice
1 carrot, peeled and grated
1 onion, grated
4 cloves garlic, grated
4 sprigs rosemary, leaves finely chopped
1 cup beef stock
1 (28-ounce) can Italian tomatoes
2 cups ricotta cheese
1 ball smoked mozzarella, thinly sliced
2 heads escarole, cleaned and dried, coarsely chopped
1/2 small red onion, very thinly sliced
2 lemons, juiced

1
Heat a pot of water for pasta, season with salt and cook pasta to al dente.
2
Preheat oven to 450 degrees F or broiler.
3
While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat.
4
When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice.
5
Add grated vegetables and garlic, rosemary.
6
Cook 7 to 8 minutes, stir in stock.
7
Add tomatoes and break up with a spoon.
8
Drain pasta and add to sauce then stir in ricotta.
9
Top pasta with a layer of mozzarella and place in oven.
10
Cook 5 minutes to melt and bubble mozzarella.
11
Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.

1441

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salt, 1 pound whole-wheat gemelli or cassarecci, 5 to 6 tablespoons extra-virgin olive oil, divided, 1/4 pound pancetta, chopped, and more.

Yes, Whole-Wheat Skillet Lasagna and Escarole Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Whole-Wheat Skillet Lasagna and Escarole Salad

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