Cheesy Roasted Red Pepper Lasagna Skillet

with pesto ricotta and spinach

Prep & Cook Time: 35-45 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

This cheesy vegetarian applause-getter is so full of flavor and bulk, you won't be missing the meat at all. You'll go down the street, asking "who cares about meat?" to all the fine folks you see… the postman, the cheese monger, the neighborhood dog. They'll wonder what's wrong with you, but you won't care: you've had the greatest vegetarian lasagna skillet ever assembled. All's right with the world.

In Your Box (serves 2)

  • Info
    5 oz. Lasagna Noodles
  • Info
    3 oz. Shredded Mozzarella
  • 8 fl. oz. Marinara Sauce
  • Info
    2 oz. Ricotta
  • 1 Red Bell Pepper
  • Info
    2 Tbsp. Basil Pesto
  • ½ tsp. Garlic Salt
  • 5 oz. Baby Spinach

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
    637
  • Carbohydrates
    80g
  • Fat
    22g
  • Protein
    25g
  • Sodium
    1623mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and quarter red bell pepper. Break noodles into large pieces. Coarsely chop spinach. In a mixing bowl, combine pesto and ricotta. Set aside.

  • 2

    Roast the Red Pepper

    Place red bell pepper on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Roast in hot oven until softened, 12-15 minutes. Remove roasted red bell pepper from baking sheet and set aside to cool, 5 minutes. Once cooled, coarsely chop. While red bell pepper cooks, boil noodles.

  • 3

    Cook the Noodles

    Once water is boiling, add noodles and cook until al dente, 7-9 minutes Drain noodles in a colander. Set aside.

  • 4

    Make the Lasagna Skillet

    Place a large non-stick pan over medium heat. Add 2 tsp. olive oil. Add spinach to hot pan and stir occasionally until just wilted, 2-3 minutes. Add red bell pepper, marinara sauce, garlic salt, and noodles. Stir occasionally until heated through, 1-2 minutes.

  • 5

    Melt Cheese and Finish the Dish

    Top skillet with mozzarella. Cover, and cook undisturbed until cheese is melted, 4-5 minutes. Remove from burner. Top skillet with pesto ricotta. Plate dish as pictured on front of card. Bon appétit!

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