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
If hearty homemade lasagna is your comfort fare, listen up! This streamlined version includes mushrooms, ricotta, mozzarella, crushed tomatoes, and, of course, garlic. It’s all layered between sheets of pasta and finished off in the oven for stratified pasta perfection.
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 Oven-Safe 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 the Ingredients
Slice mushrooms thinly. Set aside five slices for garnish.
Peel and halve onion. Cut halves into ½" dice.
Slice four spinach leaves as thinly as possible into strips for garnish. Reserve remaining spinach for mixture.
Prepare Tomato Sauce and Boil Pasta
Make tomato sauce by combining crushed tomatoes, Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside ½ cup tomato sauce for topping lasagna.
Add pasta to boiling water and boil until pliable, but still a little firm, 8-10 minutes. Pasta should be slightly underdone.
Drain in a colander and rinse under cold water. Set aside on a plate.
While pasta boils, cook vegetables.
Cook the Vegetables
Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned, 4 minutes.
Add onion and cook 3 minutes.
Add ⅔ the garlic (reserve remaining for bread), season with a pinch of salt and pepper, and cook 1 minute.
Stir in whole spinach leaves and cook until wilted, 1 minute.
Remove from burner and transfer to mixing bowl with tomato sauce. Stir to combine.
Reserve pan; no need to wipe clean.
Assemble the Lasagna
Set aside ¼ the mozzarella for topping lasagna. Mix ricotta and remaining mozzarella together in another mixing bowl.
Create three lasagna layers in pan used to cook vegetables: Start with vegetable-sauce mixture, dollop with ricotta and mozzarella, and top with cooked pasta. You may have to cut pasta to fit. Repeat two more times, finishing with a pasta layer.
Pour reserved ½ cup tomato sauce over top, covering lasagna.
Top with reserved mozzarella and reserved mushroom slices.
Bake Lasagna and Make Garlic Bread
Coat a piece of foil with cooking spray and cover pan. Place pan in oven and bake 15-20 minutes.
Uncover and bake until golden brown, 10-15 minutes.
Remove from oven and rest at least 5 minutes. Lasagna may appear watery at first, but liquid will be absorbed as it rests.
Halve ciabatta and place on prepared baking sheet. Drizzle with 2 tsp. olive oil and rub with remaining garlic. Bake until golden and crusty, 5-8 minutes.
Plate dish as pictured on front of card, garnishing with spinach strips. Bon appétit!
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