Roasted, sliced sweet potatoes replace pasta noodles, layered with mushrooms, kale, ricotta, topped with Mozzerella cheese, and served with a Poblano cream sauce. A winter favorite!
A delicious take on lasagna! Very well seasoned, and filling. Good portion size too! Would order again.
Arvette · 06/04/26
Surprisingly tasty, but not necessarily my flavor profile.
Mikel · 06/03/26
Looked beautiful but was lacking. Maybe more cheese.
Giovanna · 06/02/26
banging!!!! I was a little nervous on this one but let me tell you it was amazing!!!!! the serving amount was huge too. get itttt
Clarissa · 05/31/26
Thomas · 05/30/26
The sweet potatoes were crunchy and tasted almost raw - a weird texture!
Sarah · 05/30/26
Tiffany · 05/29/26
cilantro! so much.
Lindsey · 05/28/26
One of my faves.
Jan · 05/27/26
Herb flavor is overpowering.
Johnny · 05/26/26
Would order again. Delucioys.
Denise · 05/23/26
One of the best vegetarian meals I've eaten. But it is a huge portion so maybe instead having a smaller portion paired with something light and refreshing but equally creative?
Terry · 05/23/26
Amazing. This is so good!!!!
Betty · 05/22/26
It was very greasy and the sweet potatoes were bitter instead of sweet. I was really excited to try this but it was disappointing.
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.
