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Skillet Lasagna

Skillet Lasagna

with Italian-Dressed Salad

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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!

Tags:Family Friendly
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Rigatoni

(ContainsWheat/Blé)

370 mL

Crushed Tomatoes

100 g

Ricotta Cheese

(ContainsMilk/Lait)

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

56 g

Spring Mix

6 g

Garlic

56 g

Red Onion

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1180 kcal
Fat69 g
Saturated Fat28 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein55 g
Cholesterol170 mg
Sodium830 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pot
Whisk
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Colander
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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.