Skillet Lasagna Bianca

with spinach and roasted corn

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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

Tomatoes. They're everywhere; in the ketchup you put on your fries, in the salad you have for lunch, in the vegetable drink you coulda had a. Want a little less tomato in your pasta dinner? Try this lasagna. That's right, we said lasagna. There's a Roma here, but also fresh spinach, sweet corn, and three kinds of cheeses. This bakes right in the pan to cheesy, gooey niceness. Tomato, tomahato. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle. Take that tomato!

In Your Box (serves 2)

  • ¼ tsp. Red Pepper Flakes
  • Info
    ½ oz. Grated Parmesan
  • 1 Roma Tomato
  • 5 oz. Corn Kernels
  • Info
    5 oz. Lasagna Noodles
  • 2 oz. Baby Spinach
  • Info
    3 oz. Shredded Mozzarella
  • Info
    2 oz. Ricotta
  • ½ tsp. Garlic Salt
  • Info
    4 oz. Alfredo Sauce

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
    702
  • Carbohydrates
    83g
  • Fat
    29g
  • Protein
    32g
  • Sodium
    1632mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Cook the Noodles

    Break noodles into large chunks. Once water is boiling, add noodle chunks and cook until al dente, 7-9 minutes. Reserve 1 cup pasta cooking water. Drain noodles in a colander and set aside. While noodles cook, prepare ingredients.

  • 2

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Coarsely chop spinach.

  • 3

    Make the Skillet

    Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add corn to hot pan and stir occasionally until beginning to brown, 2-4 minutes. Add garlic salt, tomato, alfredo sauce, Parmesan, ricotta, and ½ cup reserved pasta cooking water. Bring to a simmer and stir constantly until slightly thickened and ricotta is fully incorporated, 1-2 minutes. Add spinach, pasta, and a pinch of salt and pepper. Stir constantly until noodles are evenly coated in sauce and spinach is wilted, 1-2 minutes.

  • 4

    Bake the Skillet

    Evenly top skillet with mozzarella. Place pan in hot oven and bake until cheese is melted, 8-10 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!

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