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
A note about serious food allergies
It's been quite a spring, but summer is finally here, with all the going-out-of-doors and the frolicking in the sunshine. But just because its summer doesn't mean we're relegated to burgers and hot dogs. This lasagna is chock full of vegetables, fresh as can be, with a garlicky spinach cream sauce that takes this meal to the next world. Stay safe, enjoy the sun, and this noodle-y delight.
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.
You Will Need
Medium Non-Stick Pan
Small Oven-Safe Casserole Dish
Before You Cook
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
Cook the Noodles
Once water is boiling, add noodles and cook until softened, but not full cooked, 5-7 minutes.
Drain noodles in a colander. Set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Using peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. Place ribbons in a mixing bowl and toss with a pinch of salt and pepper. Set aside.
Coarsely chop spinach.
Halve lemon. Juice one half and cut other half into wedges.
Combine half the garlic (reserve remaining for sauce) and 2 tsp. olive oil in another mixing bowl. Set aside.
In another mixing bowl, combine ricotta, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add spinach and remaining garlic to hot pan. Stir occasionally until spinach begins to wilt, 2-3 minutes.
Stir in flour until completely combined.
Add ¾ cup water, cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer, stirring until smooth.
Once simmering, remove from burner and stir in 2 tsp. lemon juice.
Build and Bake the Lasagna
Spread 2 Tbsp. sauce on bottom of prepared casserole dish.
Top with two lasagna noodles, covering evenly. Spread 1 Tbsp. ricotta mixture on noodles, then top with an even layer of zucchini noodles.
Repeat layers (sauce, noodles, ricotta, zucchini) two more times or until all zucchini or lasagna noodles are used up. Top with 2 Tbsp. sauce and half the Parmesan (reserve remaining for bread.)
Bake in hot oven until heated through and cheese is bubbly, 15-17 minutes.
While lasagna bakes, bake bread.
Bake Bread and Finish Dish
Place bread on prepared baking sheet, cut side up. Spread on garlic-oil mixture and top with reserved Parmesan.
Bake in hot oven until golden brown, 6-8 minutes.
Plate dish as pictured on front of card, squeezing lemon wedges over to taste. Bon appétit!
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