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Stovetop skillet lasagna with Caesar salad

Chef's Choice

4 Servings, 840 Calories/Serving

40 – 50 Minutes

Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove.

Ingredients

  • 1 yellow onion
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 6 ounces lasagna noodles
  • ½ teaspoon red chile flakes (optional)
  • Sun Basket marinara sauce (tomatoes - canola-olive oil blend - tomato paste - fresh garlic - balsamic vinegar - salt - black pepper)
  • 1 lemon
  • ¼ pound fresh mozzarella
  • ½ cup fresh ricotta
  • ½ cup grated Parmesan
  • Fresh basil
  • 1/2 cups garlic croutons
  • 1 romaine heart
  • Sun Basket Caesar dressing (mayonnaise - Parmesan - sherry vinegar - Dijon mustard - fresh garlic - anchovies - black pepper)

Nutrition per serving

Instructions

1

Prep the onion, ground meat, and lasagna noodles

  • Peel and finely chop the yellow onion.
  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
  • Break the lasagna noodles in half or into thirds.

2

Cook the sauce and noodles

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 1 minute. Add the beef and pork, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes.
Add the lasagna noodles, marinara sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes.
While the sauce and noodles cook, prepare the remaining ingredients.

3

Prep the mozzarella-ricotta mixture

  • Cut the lemon in half. Zest half into a small bowl.
  • Squeeze 1 teaspoon lemon juice from the other lemon half into a large bowl; set aside for the salad.
  • Tear the mozzarella into small pieces.
To the small bowl with the lemon zest, add the mozzarella and ricotta and stir until well combined.

4

Finish the lasagna

Layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with half the Parmesan (set aside the other half for the salad). Drizzle with oil. Reduce to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes. Season with pepper. Remove from the heat and let rest, covered, for about 5 minutes before serving.
While the lasagna rests, prepare the basil and salad.

5

Prep the basil and make the salad

  • Strip the basil leaves from the stems; tear the leaves. Set aside for garnish.
  • Trim off the root end from the romaine; tear the leaves.
  • Coarsely chop or break up the croutons into ½-inch pieces.
To the large bowl with the lemon juice, add the romaine, croutons, remaining Parmesan, and as much Caesar dressing as you like and toss well. Season to taste with salt and pepper, if desired.

6

Serve

Garnish the lasagna with the basil. Transfer to individual plates and serve the salad on the side.

Kids can!
  • Break the lasagna noodles.
  • Juice the lemon half.
  • Tear the mozzarella.
  • Stir the mozzarella-ricotta blend.
  • Prep the basil and make the salad.

Calories: 840, Protein: 36 g, Fiber: 6 g, Total Fat: 50 g, Monounsaturated Fat: 20.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 15 g, Cholesterol: 105 mg, Sodium: 900 mg, Carbohydrates: 58 g, Added Sugar: 0 g. Contains: Milk, Eggs, Fish, Wheat, Soy