Skillet Lasagna
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Skillet Lasagna

Skillet Lasagna

with Italian-Dressed Salad

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!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g


(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


56 g

Red Onion

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp


2.25 tsp


¼ tsp


½ tsp



Nutrition Values

Calories1180 kcal
Fat69 g
Saturated Fat28 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein55 g
Cholesterol170 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan



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.

Start sauce

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.**

Cook pasta

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.

Finish sauce

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.

Assemble lasagna

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.

Finish and serve

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.