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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Lighten Up, Lasagna

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Whole-Wheat Skillet Lasagna and Escarole Salad

Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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

Directions

Heat a pot of water for pasta, season with salt and cook pasta to al dente.

Preheat oven to 450 degrees F or broiler.

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.

Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.

My Private Notes

Name: Whole-Wheat Skillet Lasagna and Escarole Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
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