Veggie-Loaded Skillet Lasagna
with Dollops of Green Ricotta & Grana Padano
Cooking time
30 minutes
Servings
4
Calories
400 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! For this deliciously sloppy skillet lasagna, the pasta sheets simmer directly in a tomato sauce loaded with grated cauliflower. The kids can dollop a mixture of ricotta and wilted greens over top, and add the final flourish of Grana Padano.
We will send you:
- 300g Cauliflower florets
- 1 Onion (or shallot)
- 120g Baby greens (baby spinach or kale)
- 240g Lasagna sheets
- 400ml Tomatoes (canned)
- 50g Grana Padano (contains rennet)
- 60g Ricotta
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Grater
Large high-sided oven-safe pan
Microwave
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
9 g
Saturated Fat
4 g
Sodium
670 mg
Total Carb
64 g
Sugars
10 g
Protein
18 g
Fibre
7 g
Preparation
Mise en place
In a small pot (or kettle) bring 4 cups water to a boil. Break the lasagna sheets in half. Grate the cauliflower (large holes); finely chop any pieces too small to grate. Halve, peel and small-dice the onion.
Make the sauce
In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 1 to 2 min., until fragrant. Add the cauliflower and ¾ of the spices. Sauté, 3 to 4 min., until beginning to soften. Add the canned tomatoes, boiling water and S&P.
Start the skillet lasagna
To the pan of sauce, add the lasagna sheets; bring to a boil. Reduce the heat to simmer and cook, stirring often, without breaking the pasta, 12 to 16 min., until the pasta is al dente and the sauce has reduced. Add ½ the Grana Padano. If the sauce is dry, add 3 to 4 tbsp water until you achieve your desired consistency.
Make the spinach ricotta
Meanwhile, preheat the oven to broil. In a large bowl, combine the spinach and 1 tbsp water. Cover and microwave, stirring halfway, 2 to 3 min., until wilted. Transfer to a cutting board. Once cool enough, roughly chop and squeeze out any excess water. In the same bowl, combine the spinach, ricotta, a drizzle of oil, the remaining spices and S&P.
Finish the skillet lasagna
Top the pasta with dollops of the spinach ricotta. Sprinkle with the remaining Grana Padano. Transfer to the oven and broil, 3 to 5 min., until the ricotta is beginning to brown. Let rest for 5 min. before serving.
Plate your dish
Divide the skillet lasagna between your plates. Bon appétit!
