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
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 pasta cooks, 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 vegetables, and finally ⅓ the noodles.
Repeat twice more, topping final layer evenly with mozzarella.
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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