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
Chef
Patrick Le Beau
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
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½ oz. Grated Parmesan
- 1 Roma Tomato
- 5 oz. Corn Kernels
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5 oz. Lasagna Noodles
- 2 oz. Baby Spinach
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3 oz. Shredded Mozzarella
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2 oz. Ricotta
- ½ tsp. Garlic Salt
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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.
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Nutrition (per serving)
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Calories702
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Carbohydrates83g
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Fat29g
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Protein32g
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Sodium1632mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Large Oven-Safe Non-Stick Pan
Before You Cook
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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.
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2 Prepare the Ingredients
Core tomato and cut into ¼" dice. Coarsely chop spinach.
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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.
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4 Bake the Skillet
Evenly top skillet with mozzarella. Place pan in hot oven and bake until cheese is melted, 8-10 minutes.
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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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