Whole Wheat Skillet Lasagna Recipes

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WHOLE-WHEAT SKILLET LASAGNA AND ESCAROLE SALAD



Whole-Wheat Skillet Lasagna and Escarole Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Salt
1 pound whole-wheat gemelli or cassarecci
5 to 6 tablespoons extra-virgin olive oil, divided
1/4 pound pancetta, chopped
1 1/2 pounds ground sirloin
1 bay leaf
Ground black pepper
1/2 teaspoon ground allspice
1 carrot, peeled and grated
1 onion, grated
4 cloves garlic, grated
4 sprigs rosemary, leaves finely chopped
1 cup beef stock
1 (28-ounce) can Italian tomatoes
2 cups 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

Steps:

  • Heat a pot of water for pasta, season with salt and cook pasta to al dente.
  • Preheat oven to 450 degrees F or broiler.
  • While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock. Add tomatoes and break up with a spoon. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
  • Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.

WHOLE WHEAT LASAGNA WHEELS



Whole Wheat Lasagna Wheels image

Bring the fabulous flavors of Italy to you dinner table with this cheesy lasagna filled with veggies - a tasty casserole recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 9

8 uncooked whole wheat lasagna noodles
3 cups sliced cremini mushrooms
2 small zucchini, unpeeled, halved lengthwise and sliced
1/2 teaspoon pepper
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
1 1/2 cups tomato pasta sauce (from 24-oz jar)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
  • Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms and zucchini to skillet; sprinkle with pepper. Cook 5 to 8 minutes, stirring frequently, until vegetables are very tender. Remove from heat. Drain; return to skillet. Stir in ricotta cheese, mozzarella cheese, Parmesan cheese and basil until well blended.
  • In baking dish, spread 1/2 cup pasta sauce. For each wheel, spoon 1/3 cup vegetable mixture on center of each cooked noodle; spread to ends. Carefully roll up from short end, forming wheel. Place wheels, seam-side down, in baking dish. Spoon remaining 1 cup sauce evenly over tops of wheels.
  • Cover and bake 30 minutes or until sauce is bubbly. Serve warm, spooning sauce from baking dish over top of each wheel.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 30 mg, Fat 1, Fiber 6 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 17 g, TransFat 0 g

WHOLE WHEAT LASAGNA



Whole Wheat Lasagna image

I found this recipe on the back of the whole wheat lasagna box. I modified the recipe to my tastes. There are other recipes on the zaar that are more fancier and more complicated. This is real simple and still tastes delicious. One day when I have the time I am going to try some of those highly rated lasagna recipes on the zaar.

Provided by Kaykwilts

Categories     For Large Groups

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 15

3/4 lb ground beef
1 garlic clove, minced
1 tablespoon parsley flakes
1 tablespoon basil
1 1/2 teaspoons salt
2 cups tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) box whole wheat lasagna noodles
2 (12 ounce) cartons cottage cheese
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley flakes
1/2 cup parmesan cheese
1 lb mozzarella cheese, grated

Steps:

  • Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
  • Cook lasagna noodles about 6 minutes.
  • Combine cottage cheese with next five ingredients.
  • Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
  • Repeat layers.
  • Bake at 375 degrees for 30 minutes.

Nutrition Facts : Calories 288.7, Fat 14.2, SaturatedFat 7, Cholesterol 75.4, Sodium 1015.1, Carbohydrate 19.4, Fiber 1.3, Sugar 5.1, Protein 22

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