Skillet Lasagna
with Italian-Dressed Salad- Wheat
- Milk
- Sulphites
Layers of ooey-gooey cheesy beef and ricotta line this one-pan wonder! Topped with mozzarella cheese and served with a side of greens tossed in Italian dressing for the full Italian American experience!
Ingredients
250 g
Ground Beef
170 g
Rigatoni
(Contains: Wheat)
370 mL
Crushed Tomatoes
100 g
Ricotta Cheese
(Contains: Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Italian Seasoning
56 g
Spring Mix
6 g
Garlic
56 g
Red Onion
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
3 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Add 10 1/2 cups hot water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Slice cucumber into 1/4-inch rounds. Whisk together vinegar, 1 tsp Italian Seasoning, 2 tbsp oil and 1/4 tsp sugar in a large bowl (dbl all for 4 ppl). Set aside.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.**
While beef cooks, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 11-12 min. When pasta is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.
Add remaining Italian Seasoning, garlic, crushed tomatoes, 1/4 tsp sugar and 2 tbsp butter (dbl both for 4 ppl) to the pan with the beef. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until sauce thickens, 4-5 min.
Remove pan from heat, then add pasta and reserved pasta water. Season with salt and pepper. Stir to combine, then spread pasta mixture into an even layer. Dollop ricotta on top of pasta mixture, then sprinkle with mozzarella. (NOTE: If you don't have an oven-proof pan, transfer mixture to a 9x13-inch baking dish before assembling and broiling.) Broil, in the middle of the oven, until cheese melts and is golden-brown, 2-3 min.
Add spring mix and cucumbers to the large bowl with the dressing. Season with salt and pepper, then toss to combine. Divide the skillet lasagna and salad between plates. Tear basil over the top of the lasagna.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the cheesy, comforting taste, though some found it bland and suggested adding more seasoning or spices for extra flavor.
- Ease of prep: Customers praised how quick and simple this dish was to make, with many noting it was much easier than traditional lasagna.
- Suggestions: Consider using a different pasta shape like penne, adding more vegetables to the sauce, and mixing the ricotta in rather than dolloping on top.
- Leftovers: Several mentioned generous portions that provided leftovers, with some noting it tasted even better the next day.
- Salad: The Italian dressing received mixed reviews; some loved it while others found it too acidic or bland.
