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
Lasagna, in all its cheesy goodness, is simply too delicious to be a laborious, spend-half-your-Sunday undertaking. Our eggplant lasagna is easy enough for any weeknight, but satisfying enough to make Nonna nervous. Tender eggplant and artichoke hearts are layered with ricotta, mozzarella, and a basil-infused tomato sauce for a dinner with molto flavor that takes piccolo time.
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 Casserole Dish
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
Prepare the Ingredients
Trim ends off eggplant and slice into ½” rounds. Stem and coarsely chop basil (reserve couple whole leaves for garnish). Drain artichokes and coarsely chop. Mince garlic. Stir together breadcrumbs and ½ tsp. olive oil in a small bowl.
Sear the Eggplant
Place a large non-stick pan over medium-high heat. Cooking in batches, add 1 Tbsp. olive oil and eggplant rounds in a single layer into hot pan. Sear until deeply browned, 2-3 minutes per side. Remove to a plate and season with ¼ tsp. salt. Repeat process with remaining eggplant, replenishing oil if needed. Reserve pan; no need to wipe clean.
Make the Tomato Sauce
Return pan used to cook eggplant to medium-high heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until aromatic, 30 seconds. Add diced tomatoes, bring to a boil, and cook until sightly reduced, 2-3 minutes. Add ¾ the chopped basil (reserve remaining for topping lasagna), ¼ tsp. salt, and a pinch of pepper. Stir and remove from burner.
Build the Lasagna
Layer half the eggplant on the bottom of prepared casserole dish. (You may also use a cast-iron skillet.) Add ricotta cheese, half the artichoke hearts, half the mozzarella, and ¼ the tomato sauce on top of eggplant. Top with remaining eggplant, followed by remaining artichoke hearts, remaining tomato sauce, and remaining mozzarella cheese. Sprinkle top with breadcrumbs.
Bake the Lasagna
Bake lasagna until heated through and top is golden brown, 15-18 minutes. Sprinkle with remaining basil and rest 3-5 minutes. Resting allows cheese to set just enough that it doesn't leak out after cutting into lasagna.
Plate the Dish
Garnish lasagna with reserved whole basil. Cut into desired number of pieces and serve family style.
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