Meal Kit

Prosciutto and Mushroom Lasagna

with zucchini and mozzarella

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Zucchini
  • Info
    2 oz. Shredded Mozzarella
  • Info
    5 oz. Lasagna Noodles
  • 4 oz. Cremini Mushrooms
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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. 2

    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.

  3. 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 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.

  4. 4

    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.

  5. 5

    Finish the Dish

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

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