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
26g
Carbs
27g
Calories
490kcal
Fat
31g
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
3.0
Based on 139 reviews
Not a fan of the texture
Kelli · 05/01/26
Tasty and filling dish. So very rich that a smaller portion with a meatball would have made it nice.
Julia · 05/01/26
Too salty
Season · 05/01/26
Fran · 04/30/26
Problem with 1 of the 2 meals: eggplant was so thick and rubbery that I couldn't cut it, ended up throwing it away. The other meal was fine and tasty. I have photos if you need them.
Rachel · 04/30/26
The flavors were delish but eggplant was poor quality. It was very tough and seedy.
Kelsey · 04/30/26
The eggplant was not fully cooked and was so tough my knife could not cut it.
Jamie · 04/30/26
Esther · 04/30/26
This was one of the best dishes we’ve had! So delicious!
Susan · 04/30/26
Absolutely scrumptious.
Merrin · 04/30/26
Texture, the eggplant was tough.
Donna · 04/30/26
Great taste BUT eggplant unevenly cooked so some bites soft yet most too chewy especially with skin on. Recommend removing the eggplant skin or change to squash
Viveca · 04/30/26
One of the best meals we’ve ever had from Cook Unity. Unbelievably delicious. Rich, creamy, cheesy. Will definitely reorder.
David · 04/30/26
Another winner.
Lauren · 04/29/26
Taste was like rubber, chewy, and not enjoyable at all. Took one fork full, and trashed the rest.
This is the only meal I had that was nasty.
Lynda · 04/29/26
Would have given all stars if the packaging for this had been sealed. Somehow the meal was only sealed on 3 sides. The entire shipping box had been turned upside down, and what a mess.
William · 04/29/26
The eggplant was very tough.
Gina · 04/29/26
Bland
Amy · 04/29/26
Anish · 04/28/26
Taste was great, ingredients were spot on, except that the eggplant could have been much better peeled and sliced much thinner.
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.
