Rachel Ray's Whole Wheat Lasagna and Escarole Salad

Rachel Ray's Whole Wheat Lasagna and Escarole Salad
Rachel Ray's Whole Wheat Lasagna and Escarole Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Salad:

  • 2

    heads escarole, cleaned and dried, coarsely chopped

  • 1/2

    small red onion, very thinly sliced

  • 2

    lemons, juiced

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: