Prosciutto Skillet Lasagna
with zucchini and mozzarella
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 2 Garlic Clove
- 8 fl. oz. Marinara Sauce
- 2 Roma Tomato
- 0.125 oz. Oregano
- 1 Zucchini
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3 oz. Shredded Mozzarella
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5 oz. Lasagna Noodles
- 3 oz. Prosciutto
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)
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Calories643
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Carbohydrates76g
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Fat23g
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Protein20g
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Sodium1693mg
Recipe Steps
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1 prepare the ingredients
break lasagna into 1" pieces. ½" dice tomatoes. mince garlic. stem and mince oregano. trim zucchini. quarter lengthwise and cut into ½" pieces.
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2 cook the pasta
once water is boiling add lasagna pieces. cook until al dente 7-9 minutes.
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3 crisp the prosciutto
Line a plate with a paper towel. Place a large non-stick pan over medium heat and add ½ tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean.
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4 make the skillet
same pan used to crisp prosciutto over medium-high heat with 1 tsp. olive oil. zucchini and tomato to hot pan. 2-3 minutes, stirring occasionally until lightly browned. add garlic and oregano (save a bit for garnish) to pan. 30 seconds to 1 minute until garlic is fragrant. stir in sauce, pasta, and prosciutto. Cover with cheese.
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5 finish the dish
plate as shown.
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