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
Skillets are known for their ease. Lasagna is known for its complexity. How can two contradictory concepts come together in one meal? Life is a contradiction, my friend. Lean into the confusion, and enjoy the ease of making this meal, with flavors that portend intricacy to the highest degree. Two kinds of cheese, a slew of veggies, and garlic bread on the side? The only evaluation you'll need at the end: delicious. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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 Oven-Safe Pan
Before You Cook
Cook the Noodles
Break up noodles into five to seven pieces per noodle. Pieces don't have to be even.
Once water is boiling, add noodles and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain noodles in a colander, then run briefly under cold water to stop the cooking process. Set aside.
While noodles cook, prepare ingredients.
Prepare Ingredients and Cook Vegetables
Trim zucchini ends, halve lengthwise, and cut into ½" dice.
Halve and peel onion. Cut halves into ¼" dice.
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add zucchini, onion, and ¼ tsp. salt to hot pan. Stir often until lightly browned and tender, 3-5 minutes.
Add spinach and a pinch of pepper. Stir until spinach is wilted, 1 minute.
Transfer vegetables to a plate. Keep pan over medium-high heat.
Make the Sauce
Add marinara, cream, reserved pasta cooking water, half the garlic (reserve remaining for garlic bread), ¼ tsp. salt, and a pinch of pepper to hot pan.
Bring to a boil. Once boiling, stir constantly until thickened slightly, 1-2 minutes.
Remove from burner.
Meat lovers! If using chicken, pat dry and season both sides with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, combine with ¼ tsp. salt and a pinch of pepper. Stir occasionally in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes. If using shrimp, pat dry and cook in a large non-stick pan with 1 tsp. olive oil, 2-3 minutes on one side, then until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. For chicken and ground beef, we recommend adding with pasta and vegetables in next step. For shrimp, we recommend topping lasagna after it bakes.
Assemble the Lasagna
Stir pasta, vegetables, and Parmesan into pan with sauce. Top with mozzarella.
Finish Lasagna and Bake Bread
Place pan in hot oven and bake until mozzarella is bubbly and lightly browned, 10-12 minutes.
Rest baked lasagna 5 minutes.
While lasagna rests, halve French roll and place on prepared baking sheet, cut-side up. Spread 1 tsp. olive oil and remaining garlic on rolls.
Bake until bread is golden brown, 5-6 minutes.
Plate dish as pictured on front of card. Bon appétit!
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