Whole-Wheat Skillet Lasagna and Escarole Salad

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I made this dish for my fiance` last night and we loved it. I changed it up some used only half of the beef stock and half red wine in place of the other half of stock. I also added mushrooms to it. It was soooo yumi and my fiance was very impressed.... Yea

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This was a tasty recipe! It is SO easy. It is full of flavor and my friends were very impressed!!

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Extremely easy to do, great recipe when you runout of time.

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I almost passed over this recipe. I'm glad I didn't it was delicious and quick. I have made this dinner twice and my family loves it. This is better than something you get in a box or frozen, doesn't have the chemicals those items have. The comments about it not being health, well this is healthier than something that comes in a box. I will definitely make this agian. Oh! To those that have comments about Rachel Ray, stick with the food this is not a gossip site.

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I like this recipe because it's a twist on an old favourite of mine. The flavors are yummy and I like using them with the short cut pasta. This recipe was delicious and I will certainly be making it again!

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My husband and I thought it was super easy, super quick and super yummy!! Despite the harsh reviews I thought I'd give it a go and it was a hit. This one is going in the rotation for sure.

I subbed out the beef for ground chicken & chicken stock, added fire roasted tomatoes instead of regular tomatoes, skipped the ricotta altogether and put in some red pepper flakes and it was GREAT. You can EASILY slim down Ray's "healthy" recipe if it's still too much for you (which I did without losing flavor.

This recipe is great road map... you just have to take these recipes and make it yours.

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appologies to the previous reviewer, but this recipe is higher in both fat AND carbs than my mother's traditional lasagna. Doesn't taste as good either.

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First of all, I didn't make this, my sister did. But it was delicious! I will say that she only used one sprig of rosemary as she doesn't care for rosemary. I really loved the flavor of the smoked mozzarella; I've never used it before so it was a real treat.

And for all those whining about the recipe not being healthy, I believe the episode refers to it as "lightened up", which it most *definitely* is, compared to a traditional lasagna. In place of fatty ground beef, much leaner ground sirloin is used. And pancetta is very lean also, as compared to regular bacon. Of course you can make a "reduced-fat" lasagna recipe with some chemically-enhanced "fat-free" meats and cheeses, but the extra sodium and corn syrup used by the manufacturers to make those so-called "healthy" tasteless products will negate any benefit you might reap in removing the fat. Meanwhile, it's the excess CARBS that are bad for you - NOT the fat!

Okay, I'm off my soapbox now. So TRY it; you'll LIKE it!! ;-

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I made this according to the recipe except I substituted ground chicken. The whole wheat pasta was nasty! And the rosemary was too pungent. I was looking forward to this recipe and taking some to work but I didn't even finish mine plateful, let alone share with coworkers.

I am going to try it again using regular pasta and leaving off the rosemary and see how it taste then.

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Thanks for this simple lasagna. I never would have tried one if it hadn't been for Rachel.