Three Cheese Butternut Squash Lasagna Skillet

with spinach and marinara

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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

“I just want a lot of yummy stuff for dinner and I want it easy to make!” Your wish is our command; sweet butternut, multiple cheeses, fresh spinach, and hearty noodles (yummy stuff) get assembled and baked in one pan (easy to make). Now, your next wish, for a pony… that's going to take a little longer.

In Your Box (serves 2)

  • 8 oz. Cubed Butternut Squash
  • 2 oz. Baby Spinach
  • Info
    5 oz. Lasagna Noodles
  • 2 tsp. Chimichurri Seasoning
  • Info
    2 oz. Shredded Mozzarella
  • Info
    4 oz. Ricotta
  • 8 fl. oz. Marinara Sauce
  • Info
    2 oz. Shredded Asiago Cheese

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
    687
  • Carbohydrates
    88g
  • Fat
    20g
  • Protein
    34g
  • Sodium
    1608mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Roast the Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper. Massage oil into squash. Spread into a single layer and roast in hot oven until softened, 15 minutes. Top roasted butternut with half the Asiago (reserve remaining for skillet). Roast again until cheese is melted, 4-5 minutes. While squash roasts, cook pasta.

  • 2

    Cook the Pasta

    Bring a large oven-safe non-stick pan with 4 cups water and 1 tsp. salt to a boil. While water is heating up, break pasta into 3 or 4 large chunks per sheet. Once water is boiling, add pasta to pan and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pan; no need to wipe clean.

  • 3

    Make the Sauce

    Return pan used to cook pasta to medium heat. Add marinara sauce, seasoning blend, ricotta, pasta, spinach, and half the pasta cooking water to hot pan. Stir gently until spinach is just wilted, 2-3 minutes. Gently stir in roasted squash. Remove from burner. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  • 4

    Bake the Lasagna

    Spread pasta and sauce into an even layer. Top with mozzarella and remaining Asiago. Place pan in hot oven and bake until cheese is melted and bubbly, 9-11 minutes. Be careful removing pan from oven - handle will be hot!

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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