Meal Kit

Butternut Squash White Lasagna Skillet

with lemon ricotta and rosemary mushrooms

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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. 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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