Rachel Ray's Whole Wheat Lasagna and Escarole Salad

By Caaren

Ingredients

• Salad:
• Salt
• 1 lb whole wheat gemelli or cassarecci
• 5-6 T. Olive oil
• 1/4 lb pancetta
• 1 1/2 pounds ground sirloin
• 1 bay leaf
• 1/2 ground allspice
• 1 carrot, peeled and grated
• 1 onion, grated
• 4 cloves garlic, grated
• 4 sprigs rosemary, leaves finely chopped
• 1 c. Beef broth
• 1 28-oz. can Italian tomatoes
• 2 c. 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

Preparation

Step 1

Preheat oven to 425
Cook pasta to al dente
Heat 2 T. Olive oil? Add pancetta, sirloin, and bay leaf., ook for 5-6 min. Season with salt, pepper, and allspice. Add vegetables, garlic, rosemary. Cook 7-8 minutes, stir in beef broth. Add tomatoes and break with a spoon. Ass pasta and stir in ricotta. Top with layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella

Salad
Dress escarole and onions with lemon juice and 3-4 T oil, season with salt and pepper