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
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
Cook Noodles and Prepare Ingredients
Once water is boiling, add noodles and cook until al dente, 7-9 minutes.
Reserve 2 cups pasta cooking water and set aside. Drain noodles in a colander and set aside.
While noodles cook, stem and slice mushrooms into ¼" slices.
Trim green onions and thinly slice, keeping white and green portions separate.
Remove Italian sausage from casing.
Cook the Filling
Place a large non-stick pan over medium heat. Add 2 tsp. olive oil and Italian sausage to hot pan. Stir often, breaking up meat, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add white portions of green onions and stir often until slightly softened, 2-3 minutes.
Add 1 Tbsp. olive oil and mushrooms. Stir often until browned, 2-3 minutes.
Season with ¼ tsp. salt and ¼ tsp. pepper. Remove from burner. Drain any excess liquid and cover.
Make the White Sauce
Pour cold milk(not included in your box) and flour(not included in your box) into a medium pot and stir until flour dissolves. Place pot over medium-high heat and stir constantly until milk begins to thicken, 3-4 minutes.
While stirring constantly, add half the pasta cooking water in a steady stream and stir until smooth. Add remaining pasta cooking water, ¼ cup at a time, until completely smooth. Bring to a simmer.
Once simmering, cook until thick enough to coat the back of a spoon, 8-10 minutes.
Remove from burner. Stir in ½ tsp. salt, a pinch of pepper, and half the Parmesan (reserve remaining for garnish) until incorporated and smooth.
Layer the Lasagna
Pour ¼ the white sauce in prepared casserole dish and spread into an even layer. Add ⅓ the noodles in an even layer, and top with half the filling.
Repeat layering, topping second layer of filling with another noodle layer. Top with remaining white sauce.
(Layers should be: white sauce, noodles, filling, white sauce, noodles, filling, noodles, white sauce.)
Finish Lasagna and Finish Dish
Spray a piece of foil with cooking spray. Cover casserole dish with foil, sprayed side down. Bake in hot oven, 15 minutes.
Remove from oven. Turn on broiler. Uncover, and top evenly with mozzarella cheese.
Place dish under hot broiler and broil until cheese browns, 2-5 minutes.
Plate dish as pictured on front of card, garnishing with green portions of green onions and remaining Parmesan. Bon appétit!
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