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
“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.
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
Large Oven-Safe Non-Stick Pan
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
Customize It Instructions
Meatlovers! Cook protein between Steps 2 and 3, placing pan used to cook pasta over medium heat. If using vegetarian sausage, crumble into bite-sized pieces. Stir often with 1 tsp. olive oil, breaking up with a spoon, until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using Italian sausage remove from casing. Stir often, with 1 tsp. olive oil breaking up meat, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using ground beef, stir often until no pink remains, and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add protein to sauce with butternut squash.
Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
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, 15-16 minutes.
Top roasted butternut squash with half the Asiago (reserve remaining for skillet). Roast again until cheese is melted, 4-5 minutes.
While squash roasts, cook pasta.
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.
Assemble the Lasagna
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 butternut squash. Remove from burner.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
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!
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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