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One pot

Pork, Mascarpone & Mozzarella Skillet Lasagna

with Fall Salad

Cooking time

35 minutes




860 /serving

When we love a dish as much as we love lasagna, a little creative refining always keeps things interesting. This one-pan lasagna wonder will have you fry up spiced ground pork and simmer it along with broken up lasagna pasta sheets in an herby tomato sauce. Top your skillet with big scoops of creamy mascarpone and grated mozzarella before oven-blasting—making sure the cheese gets all melty and golden. A fresh side salad features crunchy radish and basil, dressed in a tart balsamic vinaigrette.

We will send you:

  • 285g Ground pork
  • 60g Radishes
  • 90g Baby lettuce
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 30ml Rich, Snappy Whipped Balsamic vinaigrette
  • 30g Vegetable demi-glace
  • 398ml Tomatoes (canned)
  • 120g Lasagna sheets
  • 50g Mozzarella
  • 60ml Mascarpone
  • 7.5g Bell Pepper & Olive spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large oven-safe pan
Salt & pepper
Total Fat
46 g
Saturated Fat
16 g
1330 mg
Total Carbs
68 g
12 g
48 g
7 g
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Cook the pork
Preheat the oven to broil. Mince the garlic. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork*; season with ½ the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through.
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Mise en place
While the pork cooks, thinly slice the radishes into rounds; place in a bowl of cold water. Pick the basil leaves off the stems, discarding the stems. Break the lasagna sheets into 2-inch pieces.
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Start the lasagna
To the pan of ground pork, add the broken pasta, canned tomatoes, demi-glace and 1 ½ cups water (double for 4 portions); season with the remaining spice blend and generously with S&P. Stir to combine and bring to a boil. Reduce the heat and simmer on medium. Cook, stirring frequently, 10 to 15 minutes, until the pasta is al dente (still slightly firm to the bite).
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Make the salad
While the pasta cooks, in a large bowl, combine the baby lettuce, radishes (thoroughly drain and pat dry with paper towel before adding) and ½ the basil (roughly chop all the basil before adding). Add the vinaigrette and season with S&P. Toss well to combine.
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Finish the lasagna
Top the pork and pasta with the mozzarella. Dollop the mascarpone over the top and broil in the oven, 3 to 5 minutes, until the mascarpone has melted and the mozzarella is beginning to brown. Let rest at least 5 to 7 minutes before serving.
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Plate your dish
Divide the finished pork lasagna and salad between your plates. Garnish the lasagna with the remaining basil. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.