Veggie-Loaded Skillet Lasagna
with Dollops of Green Ricotta
Cooking time
30 minutes
Servings
4
Calories
390 /serving
Parenting is all about DIY. So let’s try some DIYK: Do It Yourselves, Kids! For this deliciously sloppy skillet lasagna, pasta sheets simmer directly in a tomato sauce loaded with grated cauliflower. Kids can dollop a mixture of ricotta and wilted greens over top, and garnish with Grana Padano.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 200g Cauliflower florets
- 1 Onion (or shallot)
- 400ml Tomatoes (canned)
- 240g Lasagna sheets
- 60g Ricotta
- 50g Grana Padano (contains rennet)
- 20g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large high-sided oven-safe pan
Microwave
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
10 g
Saturated Fat
4 g
Sodium
620 mg
Total Carb
63 g
Sugars
10 g
Protein
17 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.
- Finely chop (or grate) the cauliflower.
- 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, add the lasagna sheets; bring to a boil.
- Reduce to a 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!
