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
Customize It Instructions
Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil. Add to meal as desired. If using Beyond Sausage, crumble into bite-sized pieces. Stir often, breaking up with a spoon, until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using Italian sausage, remove sausage from casing. Stir often, breaking into smaller pieces, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using chicken breasts, pat dry, and cut into 1” dice. Season with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Prepare Ingredients and Make Pesto Ricotta
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.
Roast the Red Bell 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.
Transfer roasted red bell pepper to a cutting board and let cool, 5 minutes.
Once cooled, coarsely chop.
While red bell pepper roasts, boil noodles.
Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 7-9 minutes.
Drain noodles in a colander. Set aside.
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.
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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