Meal Kit
Prosciutto and Mushroom Lasagna
with zucchini and mozzarella
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
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!
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
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5 oz. Lasagna Noodles
- 4 oz. Cremini Mushrooms
- 3 oz. Prosciutto
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2 oz. Shredded Mozzarella
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1 oz. Light Cream Cheese
- ½ tsp. Garlic Salt
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) GqnGWVOW
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Calories670
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Carbohydrates67g
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Net Carbs63g
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Fat32g
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Protein34g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Colander
- 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
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1 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. Don't worry if some noodles break. Set aside.While noodles cook, prepare ingredients. -
2 Prepare Ingredients and Crisp Prosciutto
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Cut mushrooms into 1/4" 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, 5 minutes. Once cool enough to handle, break into smaller pieces. Reserve pan; no need to wipe clean. -
3 Cook the Vegetable Mixture
Return pan used to cook prosciutto to medium-high heat.
Add 1 tsp. olive oil, mushrooms, zucchini, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender and lightly browned, 4-5 minutes.Stir in cream cheese, cream base, and 1/4 cup noodle cooking water until combined. 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. -
4 Assemble and Bake the Lasagna
In prepared casserole dish, evenly layer 1/3 the prosciutto, then 1/3 the vegetable mixture, and finally 1/3 the noodles.
Repeat layers twice more, topping final layer evenly with cheese. Lasagna should be layered: prosciutto, vegetable mixture, noodle, prosciutto, vegetable mixture, noodle, prosciutto, vegetable layer, noodle, then cheese.Bake in hot oven until cheese is melted and browned, 10-12 minutes.Rest baked lasagna, 5 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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