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Week of 3/2/20

Skillet Lasagna with Lentils and Zucchini
and salad

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Skillet Lasagna with Lentils and Zucchini
When we set out to make a skillet version of this time-consuming dish, we tested it with lasagna noodles, but they were far too challenging to work with. Campanelle is a pasta shape that can be rolled flat but has ruffled edges very similar to lasagna noodles. It gives the finished pasta a lasagna feel without all the work.
Smarts: Can't find campanelle? No worries. Any pasta shape will work - just choose your favorite.
Tags
Freezer Friendly
Proteins
Cheese, Beans, lentils
Cuisines
European - Mediterranean
Save recipe
99

Ingredients

Metric
Servings:
4
Skillet Lasagna:
  • Pasta, campanelle - 8 oz (sub any pasta shape - fusilli or penne would work well)
  • Zucchini - 12 oz , chopped
  • Garlic - 4 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Italian seasoning - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Tomato paste - 2 Tbsp
  • Tomato puree (14 oz / 397 g) - 2 cans
  • Cheese, part-skim ricotta - 1/2 cup
  • Cheese, parmesan (opt) - 2 oz , grated
Bitter Lettuce Salad:
  • Shallots - 1 clove , diced
  • Lemon juice - 1 Tbsp
  • Honey - 1/2 tsp
  • Mustard, Dijon - 1/4 tsp
  • Oil, olive - 2 1/2 Tbsp
  • Oranges - 1 , segments
  • Greens, bitter - 2 oz (use any combination of bitter greens like escarole or radicchio; or just use all baby spinach)
  • Baby spinach - 4 oz

Prep

  1. Pasta - Cook pasta according to package directions. If making ahead, toss pasta with some olive or cooking oil after it has cooled to help prevent sticking. (Can be done up to 3 days ahead)
  2. Zucchini / Garlic / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together shallots, lemon juice, honey, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  4. Oranges / Greens - Slice oranges into segments. If using bitter greens, tear or chop them into bite-sized pieces.

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Make

  1. Heat a Dutch oven or very large skillet with cooking oil over medium heat. Add zucchini and saute until zucchini is starting to brown in spots, 5 to 6 minutes. Season with some salt as it cooks.
  2. Add lentils, garlic, Italian seasoning, red pepper flakes, and tomato paste, stirring to combine.
  3. Add tomato puree and stir well to combine. Reduce heat to low-medium to prevent the sauce from boiling. Cover and let sauce simmer until zucchini is very tender, 8 to 10 minutes more. (Note: You’ll want this to thicken up, so if the sauce has a lot of liquid, leave it to simmer uncovered so it reduces.)
  4. Stir pasta into sauce until everything is well combined. Taste and season with some salt and pepper if needed.
  5. You can stir ricotta into sauce or just add small spoonfuls of ricotta to the top of the pasta. (It’s good either way.)
  6. Toss together bitter greens (if using), baby spinach, and oranges. Add vinaigrette until dressed to your liking.
  7. Top pasta with grated parmesan (if using) and serve with salad on the side. Enjoy!

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