Meal Kit
Cheesy Roasted Red Pepper Lasagna Skillet
with pesto ricotta and spinach
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Sarah Thomsen
In Your Box (serves 2)
- 8 fl. oz. Marinara Sauce
- 1 Red Bell Pepper
- 5 oz. Baby Spinach
- 5 oz. Lasagna Noodles
- 3 oz. Shredded Mozzarella
- 2 oz. Basil Pesto
- 2 oz. Ricotta
- ½ tsp. Garlic Salt
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)
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Calories640
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Carbohydrates80g
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Net Carbs64g
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Fat23g
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Protein26g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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 using protein, cook before making lasagna skillet. If using whole chicken breasts, pat chicken dry and, on a separate cutting board, cut into 1" dice. Season with 1/4 tsp. salt. If using diced chicken breasts, pat dry and season with 1/4 tsp. salt. If using chicken, place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground turkey, follow same instructions and add turkey and 1/4 tsp. salt to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes. Add protein with marinara sauce and noodles in Step 4.
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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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