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.
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
prepare the ingredients
break lasagna into 1" pieces.
½" dice tomatoes.
stem and mince oregano.
trim zucchini. quarter lengthwise and cut into ½" pieces.
cook the pasta
once water is boiling add lasagna pieces.
cook until al dente 7-9 minutes.
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.
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.
finish the dish
plate as shown.
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