Meal Kit
Butternut Squash White Lasagna Skillet
with lemon ricotta and rosemary mushrooms
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Rachel Post
The tart brightness of lemon, the herbaceous Christmas tree delight of rosemary, sweet butternut, and earthy mushrooms all come together in lasagna skillet form, with this classic veggie stunner. And does this skillet have gooey mozzarella cheese? Oh does it ever!
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
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5 oz. Lasagna Noodles
- 1 Lemon
- 4 oz. Cremini Mushrooms
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2 oz. Shredded Mozzarella
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1 oz. Ricotta
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¼ oz. Flour
- 1 Rosemary Sprig
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.
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Nutrition (per serving) 4PXxv1Pm
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Calories650
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Carbohydrates83g
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Net Carbs77g
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Fat28g
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Protein21g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Oven-Safe Non-Stick Pan
- 1 Mixing Bowl
- 1 Colander
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
Customize It Instructions
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Meat lovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, pat dry and cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using Beyond Sausage, crumble into bite-sized pieces and break up "sausage", until sausage reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Vegetarian sausage will not brown. If using salmon fillets, pat dry and cook, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. If using NY strip steak, pat dry and cook until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve. Add to lasagna as desired.
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1 Prepare Ingredients and Lemon Ricotta
Cut mushrooms into 1/4" slices.
Stem and mince rosemary.Break noodles in half.Halve any large butternut squash pieces to roughly match smaller pieces.Zest and halve lemon. Cut one half into wedges and juice the other half.In a mixing bowl, combine ricotta, 1/2 tsp. lemon zest, 1 tsp. lemon juice, and a pinch of salt and pepper. Stir until combined and smooth. Set aside. -
2 Cook the Noodles and Butternut Squash
Once water is boiling, add noodles and butternut squash. Stir occasionally until noodles are al dente and squash is fork-tender, 10-12 minutes.
Drain pasta and squash in a colander. Don't worry if noodles break. Set aside.While noodles and butternut squash cook, start skillet. -
3 Start the Skillet
Place large 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.Stir in 1/4 tsp. salt, 1 tsp. rosemary, and a pinch of pepper until combined.Add flour and stir until no dry flour remains in pan. -
4 Finish the Skillet
Add cream base and 2/3 cup water to hot pan. Bring to a simmer.
Once simmering, cook until liquid is thick enough to coat the back of a spoon, 1-2 minutes.Remove from burner. Stir in 1/4 tsp. salt, noodles, and butternut squash until coated. -
5 Broil Skillet and Finish Dish
Top skillet evenly with cheese and 1 tsp. olive oil.
Place skillet under hot broiler and broil until cheese is melted and golden brown, 3-5 minutes.Don't text and broil! Keep an eye on skillet as it broils, as cheese may burn.Carefully remove from oven. Pan will be hot! Use an oven mitt.Plate dish as pictured on front of card, topping with lemon ricotta and squeezing lemon wedges over dish to taste. Bon appétit!
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