Rachel Ray's Whole Wheat Lasagna and Escarole Salad
By Caaren
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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
Details
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
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