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!
I’d much prefer no Kale, the texture kind of ruined it. Flavor was outstanding though that outside of the kale texture, I couldn’t tell Kale was in there. Very tasty
Sam · 06/16/26
why does this have cilantro in it???? i never would have thought that i even needed to check for cilantro in THIS!
Samantha · 06/16/26
Emily · 06/15/26
Did not like the taste
julian · 06/15/26
Not great.
Aren · 06/15/26
Danielle · 06/13/26
Danielle · 06/13/26
Adaobi · 06/12/26
Tiffany · 06/11/26
Sean · 06/11/26
A nice idea that needs work. Disliked the thick layer of cheese on the top and the excessive use of salt.
Sue · 06/11/26
Anne · 06/04/26
A delicious take on lasagna! Very well seasoned, and filling. Good portion size too! Would order again.
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.
