Meal Kit
Classic Veggie Lasagna
with cremini mushrooms and garlic bread
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 8 oz. Crushed Tomatoes
- 1 Yellow Onion
- 6 oz. Cremini Mushrooms
- 5 oz. Lasagna Noodles
- 4 oz. Shredded Mozzarella
- 4 oz. Ricotta
- 2 oz. Baby Spinach
- 2 Garlic Clove
- 1 tsp. Italian Seasoning Blend
- 1 Ciabatta Bread Roll
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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Calories820
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Carbohydrates111g
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Net Carbs101g
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Fat25g
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Protein42g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Pot
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Oven-Safe 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
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1 Prepare the Ingredients
Slice mushrooms thinly. Set aside five slices for garnish.
Peel and halve onion. Cut halves into 1/2" dice.Mince garlic.Slice four spinach leaves as thinly as possible into strips for garnish. Reserve remaining spinach for mixture. -
2 Prepare Tomato Sauce and Boil Pasta
Make tomato sauce by combining crushed tomatoes, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside 1/2 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. -
3 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 2/3 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. -
4 Assemble the Lasagna
Set aside 1/4 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 1/2 cup tomato sauce over top, covering lasagna.Top with reserved mozzarella and reserved mushroom slices. -
5 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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