Whole Wheat Skillet Lasagna And Escarole Salad Recipes

WHOLE WHEAT LASAGNA WHEELS

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with cold water to cool. Drain well; lay noodles flat.
• Meanwhile, spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add mushrooms and zucchini to skillet; sprinkle with pepper. Cook 5 to 8 minutes, stirring frequently, until vegetables are very tender. Remove from heat. Drain; return to skillet. Stir in ricotta cheese, mozzarella cheese, Parmesan cheese and basil until well blended.
• In baking dish, spread 1/2 cup pasta sauce. For each wheel, spoon 1/3 cup vegetable mixture on center of each cooked noodle; spread to ends. Carefully roll up from short end, forming wheel. Place wheels, seam-side down, in baking dish. Spoon remaining 1 cup sauce evenly over tops of wheels.
• Cover and bake 30 minutes or until sauce is bubbly. Serve warm, spooning sauce from baking dish over top of each wheel.

SKILLET LASAGNA

Steps:

• Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
• Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
• Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

ALEX'S SIMPLE WHOLE WHEAT PASTA SALAD

Steps:

• Place the pepper directly over a gas flame to char and cook, turning, about 3 minutes per side. Place the pepper in a bowl and let sit, uncovered, until cool enough to handle.
• Place the pepper on a cutting board. Remove the seeds and core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Sprinkle the pepper with the sugar, then chop the pepper into 1/4-inch dice. Place the diced peppers back in the bowl and drizzle with the vinegar. Set aside.
• Bring 4 quarts water to a rolling boil in a large pot. Add a generous amount of salt. (It should taste like seawater.) Cook the pasta, stirring from time to time, until "al dente" (chewy but not hard or raw tasting), 8 to 10 minutes. Drain, reserving 1 cup of the pasta water.
• Transfer the pasta to a large bowl and toss with the pesto. If the pesto is too thick, add some pasta water to thin it out. Place half of the pasta in a serving bowl, then top with half of the Parmesan and half of the roasted peppers. Top with the remaining pasta, Parmesan and roasted peppers. Garnish with fresh basil and serve.
• Pulse the basil with the garlic, sugar and salt in a food processor. Slowly stream in 1/2 cup olive oil and 1/4 cup water through the top of the machine, pulsing until almost completely smooth. Taste for seasoning. Add more oil if too chunky or dry. Transfer to a bowl and stir in the Parmesan.

VEGETARIAN LASAGNA SKILLET

Steps:

• 1. Cook pasta according to package directions, omitting salt.
• 2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
• 3. Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.

20-MINUTE CHICKEN CUTLETS WITH CHARRED ESCAROLE SALAD

Steps:

• Position an oven rack about 5 inches from the broiler element and preheat the broiler.
• Cut the head of escarole lengthwise through the stem-end into 4 wedges. Discard any discolored or wilted leaves. Rinse the escarole wedges under cold water, being sure to rinse away any dirt or grit between the leaves. Give each wedge a good shake to remove excess water and place upside down to drain in a colander.
• Meanwhile, whisk together the vinegar, crushed red pepper, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle in 1/4 cup of the oil, whisking constantly, until blended. Stir in the raisins.
• Spread the panko and almonds together on a baking sheet. Toss with 1 teaspoon of the oil and a pinch of salt. Place under the broiler and toast until lightly browned, 20 to 30 seconds. Toss again and broil until golden brown, another 10 to 20 seconds. Transfer to a small bowl.
• Wipe off the baking sheet and drizzle generously with oil. Arrange the four escarole wedges, cut-side up, on the baking sheet. Drizzle the wedges with 1 tablespoon of the oil and sprinkle with salt and pepper. Broil until the tops are browned and charred in places but the escarole is still raw underneath, 1 to 2 minutes.
• Drizzle a second baking sheet with oil. Arrange the chicken cutlets on the baking sheet in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the remaining 2 tablespoons oil. Place under the broiler and broil until cooked through, 3 to 4 minutes.
• Divide the cutlets and escarole wedges among 4 plates. Spoon the raisin vinaigrette over each wedge, then top with the toasted panko and almonds.