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
Treat yourself to some elevated comfort with this white lasagna. Our version skips the tomatoes for a creamy layered pasta that spares none of the flavor. Stuffed with meaty cremini mushrooms, fresh spinach, and pesto-infused ricotta, this is just the meal you need to cap off your day.
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
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
Boil Noodles and Prepare Ingredients
Add noodles to boiling water and cook until pliable and al dente, 7-8 minutes. Drain in a colander and transfer to a plate. Toss gently with 1 Tbsp. olive oil, spread into a single layer, and allow to cool. This makes noodles easier to work with. While noodles boil, cut mushrooms into ¼" slices. Combine ricotta, basil pesto (reserve ½ tsp. for garnish), and half the mozzarella (reserve remaining for topping lasagna) in a mixing bowl.
Cook the Vegetables
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add mushrooms to hot pan and stir occasionally until mushrooms are browned and slightly softened, 3-4 minutes. Add spinach, ½ tsp. salt, and ¼ tsp. pepper, and cook until just beginning to wilt, 1 minute. Transfer to towel-lined plate to cool. Set aside four mushroom slices to top lasagna. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook vegetables to medium heat. Add 1 Tbsp. olive oil and flour. Whisk to combine, then add milk slowly, whisking constantly while adding to avoid lumps. Cook until thick enough to coat the back of a spoon, 2-3 minutes. Don't allow the sauce to boil, or it will separate.
Assemble the Lasagna
Place casserole dish on prepared baking sheet to collect any drips. Add ¼ the sauce and a layer of noodles to casserole dish (halve to fit, if needed). Top with half the vegetable mixture, dot surface with half the ricotta mixture, and season with a pinch of salt and pepper. Repeat entire process. Top with a third layer of noodles, then add remaining sauce. Top with remaining mozzarella and reserved mushroom slices.
Bake the Lasagna
Spray a piece of foil with cooking spray and cover dish. Bake until bubbly, 25-30 minutes. Remove foil, switch oven to broiler, and broil until top is brown and bubbly, 3-5 minutes. Broiler heat levels vary, so watch lasagna closely to avoid burning!
Finish the Dish
Top lasagna with reserved basil pesto. Rest 5 minutes before slicing and serving.
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