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
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Before You Cook
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
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.
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
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.
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.
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.
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