Meal Kit
Two-Cheese Tomato Lasagna Skillet
with zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 5 oz. Lasagna Pasta
- 4 oz. Marinara Sauce
- 1 French Roll
- 2 oz. Grated Parmesan Cheese
- 2 oz. Shredded Mozzarella
- 1 Shallot
- 4 Garlic Cloves
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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Calories800
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Carbohydrates99g
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Net Carbs91g
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Fat32g
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Protein33g
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Sodium1960mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Medium Oven-Safe Pan
- 1 Baking Sheet
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
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
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Cook the Pasta
Break up pasta into 5 to 7 pieces per noodle. Pieces don't have to be even.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer, and rinse briefly under cold water to stop the cooking process. Set aside.While pasta cooks, continue recipe. -
2 Prepare and Cook the Vegetables
Trim zucchini ends, halve lengthwise, and cut into 1/2" dice.
Halve and peel shallot. Cut halves into 1/4" dice.Mince garlic.Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add zucchini, shallots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until slightly browned and tender, 4-6 minutes.Transfer vegetables to a plate. Keep pan over medium-high heat. -
3 Make the Sauce
Add marinara, cream base, reserved pasta cooking water, half the garlic (reserve remaining for garlic bread), 1/4 tsp. salt, and a pinch of pepper to hot pan.
Stir to combine and bring to a boil.Once boiling, stir constantly until sauce is slightly thickened, 1-2 minutes.Remove from burner. -
4 Bake the Lasagna
Stir pasta, grated cheese, and vegetables into pan with sauce, then evenly top with shredded cheese.
Bake uncovered in hot oven until cheese is melted and slightly browned, 10-12 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt. Rest, 5 minutes.While lasagna bakes, continue recipe. -
5 Bake Garlic Bread and Finish Dish
Halve roll, if necessary.
Place roll halves, cut-side up, on prepared baking sheet. Evenly top with 2 tsp. olive oil and remaining garlic.Bake in hot oven until garlic bread is golden-brown, 5-6 minutes.Carefully remove from oven.Plate dish as pictured on front of card. Bon appétit!
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