Meal Kit

Prosciutto and Mushroom Lasagna

with mozzarella and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • ½ tsp. Garlic Salt
  • Info
    3 oz. Light Cream Cheese
  • 4 oz. Cremini Mushrooms
  • Info
    5 oz. Lasagna Noodles
  • Info
    3 oz. Shredded Mozzarella
  • 1 Zucchini
  • 1 Shallot

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.

  • Nutrition (per serving)

  • Calories
    638
  • Carbohydrates
    71g
  • Fat
    25g
  • Protein
    26g
  • Sodium
    1551mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Large Pot
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan

Before You Cook

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
  1. 1

    Cook The Pasta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Drain, reserving 1 cup of pasta water. While pasta cooks, prepare the ingredients.

  2. 2

    Prepare The Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Cut mushrooms into ¼" slices. Halve and peel shallot. Slice halves into thin strips.

  3. 3

    Cook The Prosciutto and Vegetables

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and prosciutto to pan. Stir often, separating pieces, until crisped, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean. Add mushrooms, zucchini, garlic salt, shallot, 1 tsp olive oil, and a pinch of pepper and stir occasionally until tender and lightly browned, 4-5 minutes. Add cream cheese, and ½ cup pasta water and stir to combine. Bring to a simmer and remove from heat.

  4. 4

    Bake The Lasagna

    Add ⅓ each of the prosciutto, vegetable mixture, noodles, and cheese to prepared casserole dish. Repeat layers, topping with remaining cheese. Bake in a hot oven until cheese is melted and browned, 10-12 minutes.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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