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
Crispy prosciutto, umami mushrooms, and fresh zucchini fill the spaces between the lasagna noodles with fantastic flavor. Creamy, cheesy, rich, and baked to perfection, this lasagna is new and exciting, and like nothing you've tasted before. Intrigued? Your basket needs some space filled, too!
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
Large Non-Stick 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
Once water is boiling, add noodles and cook until al dente, 7-9 minutes.
Reserve 1 cup noodle cooking water. Carefully drain noodles in a colander. Set aside.
While noodles cook, prepare ingredients.
Prepare Ingredients and Crisp Prosciutto
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Cut mushrooms into ¼" slices.
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and prosciutto to hot pan. Stir often, separating pieces, until crisped, 4-6 minutes.
Transfer prosciutto to towel-lined plate. Let cool. Once cool enough to handle, break into smaller pieces. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook prosciutto to medium-high heat.
Add mushrooms, zucchini, garlic salt, 1 tsp. olive oil, and a pinch of pepper to hot pan. Stir occasionally until tender and lightly browned, 4-5 minutes.
Add cream cheese, cream base, and ¼ cup noodle cooking water and stir to combine. Bring to a simmer.
Once simmering, cook until liquid is slightly reduced, 2-3 minutes.
Remove from burner. If too thick, add additional noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Bake the Lasagna
In prepared casserole dish, evenly layer ⅓ the prosciutto, then ⅓ the vegetable mixture, and finally ⅓ the noodles.
Repeat twice more, topping final layer evenly with cheese.
Bake in hot oven until cheese is melted and browned, 10-12 minutes.
Carefully remove from oven. Rest, 5 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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