Meal Kit
Lasagna with Italian Sausage and Cremini Mushrooms
With Ricotta, Mozzarella, and Garlic Bread
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
Don't get us wrong, Nonna, no one makes a better lasagna than you, but we humbly offer our own version for your consideration. We take fennel-flecked sweet Italian sausage, marry it together with tender cremini mushrooms and a rich tomato sauce, then layer it between no-boil noodles with creamy ricotta and mozzarella cheeses. Throw in some garlic bread on the side, and fuhgettaboutit. And get this, the whole thing is ready in just 45 minutes. One cheesy fork-full and this will be an offer you can't refuse.
In Your Box (serves 2)
- 24 oz. Cremini Mushrooms
- 14 oz. Crushed Tomatoes
- 8 oz. Italian Sausage
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1 Mini Baguette
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4 oz. Shredded Mozzarella
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⅓ cup Ricotta Cheese
- 3 fl. oz. White Cooking Wine
- 3 Garlic Cloves
- 1 Tbsp. Italian Seasoning Blend
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6 oz. Lasagna Noodles
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) QOjxdJPw
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Calories900
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Carbohydrates128g
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Net Carbs113g
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Fat22g
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Protein52g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Prepare baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Cut mushrooms into 1/4” slices. Halve mini baguette. Reserve 1/4 of shredded mozzarella for topping assembled lasagna. Mix remaining 3/4 mozzarella with ricotta in a small bowl. Season with a pinch of pepper.
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2 Brown the Meat
Heat 1 tsp. olive oil in a medium oven-safe pan over medium heat. Add Italian sausage and cook 7 minutes, breaking up chunks with a spoon, until meat is browned and a minimum internal temperature of 160 degrees is reached. Transfer to mixing bowl with slotted spoon and set aside. Drain all but 1 tsp. of drippings from pan and return to medium heat.
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3 Make Sauce
In same pan used for sausage, add mushrooms and 2/3 of the garlic and cook, stirring, for 5 minutes. Add white cooking wine and Italian seasoning and cook an additional minute. Add crushed tomatoes and simmer 5 more minutes, stirring occasionally. Season with a pinch of salt and pepper. Add sauce to bowl containing browned Italian sausage and mix well. Turn off heat and set pan on a cool burner to assemble lasagna (no need to wipe out pan). If your pan isn't oven safe, prepare a casserole dish with cooking spray.
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4 Assemble and Bake Lasagna
Return 1/4 of meat sauce to pan. Add 1/3 of cheese mixture, then top with 2 lasagna sheets. Repeat this process 3 times, finishing with a layer of meat sauce. Top final layer of meat sauce with reserved mozzarella cheese. Spray a piece of foil with cooking spray, tightly cover pan with the sprayed side down, and place in the oven for 15-20 minutes. The acid from the tomato sauce can cause the foil to stick; non-stick spray prevents this. Remove foil and place back in oven for additional 10 minutes, or until cheese bubbles and browns. Remove from oven and allow to rest for 5 minutes before serving.
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5 Bake Garlic Bread
Brush or rub 2 tsp. olive oil and remaining garlic on cut side of demi baguettes. Place on prepared baking sheet and bake in oven for 4-5 minutes. Remove and season with a pinch of salt and pepper.
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6 Plate the Dish
Once lasagna is rested, serve directly from pan. Serve garlic bread alongside.
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