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
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 cheesemonger, 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.
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
Large 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
Prepare Ingredients and Make Tuscan Tomato Ricotta
Break noodles into large pieces.
Stem and quarter red bell pepper. Remove ribs and seeds.
Coarsely chop spinach.
In a mixing bowl, combine Tuscan tomato sauce and ricotta. Set aside.
Roast the Red Bell Pepper
Place red bell pepper quarters 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.
Transfer roasted red bell pepper to a cutting board and let cool, 5 minutes. Once cooled, coarsely chop.
While red bell pepper roasts, cook noodles.
Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 7-9 minutes.
Reserve ½ cup pasta cooking water. Drain noodles in a colander. Set aside.
Make the Lasagna Skillet
Place a large non-stick pan over medium heat and 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 combined and heated through, 1-2 minutes.
If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
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 Tuscan tomato ricotta.
Plate dish as pictured on front of card. Bon appétit!
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