Meal Kit

Butternut Squash White Lasagna Skillet

with lemon ricotta and rosemary mushrooms

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Ricotta
  • 1 Lemon
  • 1 Rosemary
  • Info
    ¼ oz. Flour
  • Info
    4 fl. oz. Cream Sauce Base
  • 4 oz. Cremini Mushrooms
  • Info
    5 oz. Lasagna Noodles
  • 8 oz. Cubed Butternut Squash

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    643
  • Carbohydrates
    82g
  • Fat
    27g
  • Protein
    21g
  • Sodium
    1330mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Pot
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    prep

    Cut mushrooms into ¼" slices. Stem and mince rosemary break lasagne noodles in ½ Zest lemon, reserve ½ tsp. Halve lemon, juice half the lemon and cut other half into wedges. In a mixing bowl combine ricottoa, ½ tsp lemon zest, and 1 tsp lemon juice. stir till combined and season with a pinch of salt and pepper.

  2. 2

    cook noodles

    Add lasange noodles and ** butternut squash** to boiling water, and stir occasionally until pasta is al dente, and squash is fork tender,10-12 min. Drain, set aside

  3. 3

    cook mushrooms, make sauce

    Place medium oven safe non stick pan over medium high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. season with ¼ tsp salt, 1 tsp minced rosemary and a pinch of pepper. Stir to combine. Add flour and stir to combine, 30 sec. pan will look dry. Add cream base and ⅔ c water. Bring to a simmer. Simmer till thickened and coats the back of a spoon, 1-2 min. Remove from heat and season with ¼ tsp salt. Cover to keep warm.

  4. 4

    build lasagne in non stick pan

    Add cooked lasagne noodles and cooked butternut to mushroom sauce and stir to coat noodles in sauce. Top with an even layer of mozzarella cheese and drizzle with 1 tsp olive oil. Place under the broiler till cheese is melted and top is golden brown, 3-5 min.

  5. 5

    finish lasange

    Carefully remove pan from oven and plate lasagne according to the photo. Garnish the top with lemon ricotta and a squeeze of lemon to taste.
    Bon Appetit!

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