Meal Kit
Lasagna with Italian Sausage and Cremini Mushrooms
With Ricotta, Mozzarella, and Garlic Bread
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 24 oz. Cremini Mushrooms
- 14 oz. Crushed Tomatoes
- 8 oz. Italian Sausage
- 1 Mini Baguette
- 4 oz. Shredded Mozzarella
- ⅓ cup Ricotta Cheese
- 3 fl. oz. White Cooking Wine
- 3 Garlic Clove
- 1 Tbsp. Italian Seasoning Blend
- 6 oz. Lasagna Noodles
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.
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Nutrition (per serving)
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Calories900
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Carbohydrates128g
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Net Carbs113g
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Fat22g
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Protein52g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
Cooking Guidelines
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Prepare baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Cut mushrooms into 1/4” slices. Halve mini baguette. Reserve 1/4 of shredded mozzarella for topping assembled lasagna. Mix remaining 3/4 mozzarella with ricotta in a small bowl. Season with a pinch of pepper.
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2 Brown the Meat
Heat 1 tsp. olive oil in a medium oven-safe pan over medium heat. Add Italian sausage and cook 7 minutes, breaking up chunks with a spoon, until meat is browned and a minimum internal temperature of 160 degrees is reached. Transfer to mixing bowl with slotted spoon and set aside. Drain all but 1 tsp. of drippings from pan and return to medium heat.
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3 Make Sauce
In same pan used for sausage, add mushrooms and 2/3 of the garlic and cook, stirring, for 5 minutes. Add white cooking wine and Italian seasoning and cook an additional minute. Add crushed tomatoes and simmer 5 more minutes, stirring occasionally. Season with a pinch of salt and pepper. Add sauce to bowl containing browned Italian sausage and mix well. Turn off heat and set pan on a cool burner to assemble lasagna (no need to wipe out pan). If your pan isn't oven safe, prepare a casserole dish with cooking spray.
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4 Assemble and Bake Lasagna
Return 1/4 of meat sauce to pan. Add 1/3 of cheese mixture, then top with 2 lasagna sheets. Repeat this process 3 times, finishing with a layer of meat sauce. Top final layer of meat sauce with reserved mozzarella cheese. Spray a piece of foil with cooking spray, tightly cover pan with the sprayed side down, and place in the oven for 15-20 minutes. The acid from the tomato sauce can cause the foil to stick; non-stick spray prevents this. Remove foil and place back in oven for additional 10 minutes, or until cheese bubbles and browns. Remove from oven and allow to rest for 5 minutes before serving.
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5 Bake Garlic Bread
Brush or rub 2 tsp. olive oil and remaining garlic on cut side of demi baguettes. Place on prepared baking sheet and bake in oven for 4-5 minutes. Remove and season with a pinch of salt and pepper.
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6 Plate the Dish
Once lasagna is rested, serve directly from pan. Serve garlic bread alongside.
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