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.
- 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
- 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
- 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)
- Zucchini / Garlic / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together shallots, lemon juice, honey, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Oranges / Greens - Slice oranges into segments. If using bitter greens, tear or chop them into bite-sized pieces.
- 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.
- Add lentils, garlic, Italian seasoning, red pepper flakes, and tomato paste, stirring to combine.
- 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.)
- Stir pasta into sauce until everything is well combined. Taste and season with some salt and pepper if needed.
- You can stir ricotta into sauce or just add small spoonfuls of ricotta to the top of the pasta. (It’s good either way.)
- Toss together bitter greens (if using), baby spinach, and oranges. Add vinaigrette until dressed to your liking.
- Top pasta with grated parmesan (if using) and serve with salad on the side. Enjoy!
Definitely tasty but a little odd when translated to paleo, it kind of just seems like I'm eating meat sauce with a fork. If I were to make again I would probably try to do slices of zucchini and bake it1 Helpful
Easy meal and everyone will eat it.0 Helpful
Easy and delicious!0 Helpful
Used Impossible Burger instead of sausage, it was delicious!0 Helpful
Everyone loved it! I made a few modification though. I used up an open jar of Classico spicy red pepper sauce and add pureed tomatoes for the sauce. We love mushrooms and olives in all Italian dishes so added those as well. Next time I'll add fresh sliced mozzarella too. The salad was a hit too. All around excellent meal! Toddler and kid approved!0 Helpful
Great as a meat sauce. Not great as a main. But very tasty pasta sauce! Just made as a veggie version. Really tasty! Will def do again.0 Helpful
Tasty pasta0 Helpful