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
A note about serious food allergies
You like lasagna; in fact, you love it. You're a baked noodles-and-cheese man or woman all the way. You relate to Garfield the cat in lasagna-love, and not liking Mondays. But you also love taco Tuesday. What's Wednesday's child to do? Eat this Mexican-inspired lasagna Thursday, Friday, and every day of the week in between.
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
Medium Non-Stick Pan
Medium Oven-Safe Casserole Dish
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
If using 24 oz ground pork, follow same instructions as 12 oz ground pork, working in batches if necessary and adding 1/4 tsp. salt.
If using ground beef, follow same instructions as ground pork.
If using ground turkey, follow same instructions as ground pork, breaking up with a spoon until no pink remains, 7-9 minutes.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine ricotta and 1 Tbsp. water. Set aside.
Cook the Pork
Spray a medium non-stick pan with cooking spray and place over medium heat. Add ground pork and white portions of green onions to hot pan. Stir occasionally, breaking up meat with a spoon until no pink remains, 5-7 minutes.
Add ¼ cup water, seasoning blend, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until liquid has almost completely evaporated, 2-4 minutes.
Remove from burner.
Assemble the Lasagna
Lay four tortilla halves in bottom of prepared casserole dish. For best results, use a 1 or 1½ quart casserole dish.
Spread evenly with half the ricotta mixture. Top with pork mixture, then ⅓ cup enchilada sauce, then ⅓ the cheese, all in even layers.
Top cheese with four more tortilla halves. Repeat exact same layering as above. You will use all the ricotta and pork mixtures.
Top with four more tortilla halves. Coat with remaining enchilada sauce and top with remaining cheese.
Bake the Lasagna
Bake in hot oven until cheese is melted and sauce is bubbly, 15-18 minutes.
Carefully remove from oven and let cool slightly, 5 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping lasagna with sour cream and green portions of green onions. Bon appétit!
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