Whole-Wheat Skillet Lasagna and Escarole Salad

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Whole-Wheat Skillet Lasagna and Escarole Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions