Whole-Wheat Skillet Lasagna and Escarole Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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. 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. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
  4. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.