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
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.
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
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 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.
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.
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.
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.
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!
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