Whole-Wheat Skillet Lasagna and Escarole Salad

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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