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
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) BqBnr5qm
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Calories680
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Carbohydrates68g
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Net Carbs64g
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Fat32g
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Protein33g
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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. Set aside.While pasta cooks, 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. Once cool enough to handle, break into smaller pieces. Reserve pan; no need to wipe clean. -
3 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 1/4 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. -
4 Bake the Lasagna
In prepared casserole dish, evenly layer 1/3 the prosciutto, then 1/3 the vegetables, and finally 1/3 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. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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