Lasagna Arrabiata

with red bell pepper and mozzarella cheese

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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A note about serious food allergies

Lasagna: The eternal craving of fictional orange cats, and a culinary masterwork of gooey cheese, tart tomato, and delicious fillings. Live it up with the spicy arrabbiata sauce, a mix of marinara and red pepper flakes marrying in the most delightful way. Onions, red bell pepper, and zucchini are layered between soft, yet firm noodles to make the perfect lasagna for these last cold winter evenings.

In Your Box (serves 2)

  • Info
    4 oz. Shredded Mozzarella
  • 8 fl. oz. Marinara Sauce
  • Info
    5 oz. Lasagna Noodles
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Zucchini
  • Info
    4 oz. Ricotta
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    628
  • Carbohydrates
    86g
  • Fat
    21g
  • Protein
    37g
  • Sodium
    1098mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Large Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Cook the Noodles
    1

    Cook the Noodles

    Add noodles to boiling water and boil until pliable, but still a little firm, 8-10 minutes. Noodles should be slightly underdone. Drain noodles in a colander and rinse under cold water. Lay flat on a plate and set aside. While noodles cook, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Stem, seed, and slice red bell pepper into ¼" strips. Trim zucchini ends, quarter lengthwise, and cut into ¼" dice. Set aside ¼ the mozzarella. Combine remaining mozzarella with ricotta in a mixing bowl.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil. You may also use a cast iron skillet. Add onion and red bell pepper to hot pan. Stir occasionally until vegetables begin to soften, 2-3 minutes. Add zucchini and cook until lightly charred, 2-3 minutes. Remove from burner. Set aside ½ cup marinara. Add remaining marinara, cooked vegetables, half the red pepper flakes, and ¼ tsp. salt in another mixing bowl. Taste, and add remaining red pepper flakes if desired. Reserve pan; no need to wipe clean.

  • Step 4 - Assemble the Lasagna
    4

    Assemble the Lasagna

    Create three lasagna layers in pan used to cook vegetables: Start with vegetable-sauce mixture, dollop with ricotta-mozzarella mixture, and top with cooked pasta. You may have to cut pasta to fit. Repeat two more times, finishing with a pasta layer. Pour reserved marinara sauce over top, covering lasagna. Top with reserved mozzarella.

  • Step 5 - Bake the Lasagna
    5

    Bake the Lasagna

    Coat a piece of foil with cooking spray and cover pan. Place pan in hot 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. Serve family-style. Bon appétit!