Layers of roasted eggplant stand in for noodles in this veggie-rich twist on lasagna. Baked with ricotta, mozzarella, house-roasted tomato sauce, and parmesan, it’s finished with fresh basil and lemon zest.
Nutritional facts
Protein
25g
Carbs
29g
Calories
490kcal
Fat
30g
Ingredients
Eggplant, Whole Canned Tomatoes, Ricotta Cheese, Mozzarella Cheese, Plum Tomato, Parmesan Cheese, Onion, Heavy Cream, Garlic, Extra Virgin Olive Oil, Butter, Shallot, Basil, Kosher Salt, White Wine, Sugar, Lemon Zest, Canola and Olive Oil Blend, Black Pepper
Contains milk.
Reviews
3.1
Based on 189 reviews
Loved it
Judith · 05/12/26
Kaveh · 05/12/26
Loved it. Delicious
Neta · 05/11/26
Shayla · 05/11/26
This meal had frostbite on it, and I didn’t eat it
Sarah · 05/11/26
Brenda · 05/11/26
it tastes ok I just personally did not like it
Colette · 05/10/26
bland; was a disappointment.
lynne · 05/10/26
Jack · 05/10/26
Texture was too mushy
LaJuana · 05/10/26
Angelo · 05/10/26
Very good but too much lasagne, needed a vegetable to round it out
Helen · 05/10/26
The Housemade sauce is good, but not a good as a traditional pasta sauce.
Wes · 05/09/26
I wasn’t impressed at all with the eggplant the way it was cut.
Christina · 05/09/26
Emily · 05/09/26
Jeanette · 05/09/26
We have had this dish before, but this delivery of it was very poor. It was packaged sloppy, different ingredients (more cream based?).
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
