Spinach Lasagna Roll Up
Think lasagna comfort, wound into a comforting roll. The spinach and creamy vegan feta curl through the pasta, while slow-simmered marinara brings garlic, basil, oregano, and a flicker of chile. A side of steamed broccoli completes the plate.
Nutritional facts
Protein
12g
Carbs
63g
Calories
570kcal
Fat
31g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Broccoli , Spinach, Vegan Mozzarella, Lasagna Sheets, Vegan Feta, Vegan Cream Cheese, Vegan Parmesan, Onion, Extra Virgin Olive Oil, Green Onion, Garlic, Tomato Paste, Sugar, Kosher Salt, Spice, Parsley, Dried, Basil, Black Pepper, Oregano, Crushed Red Pepper, Bay Leaf
Contains coconut, wheat.
Reviews
0.0
Based on 0 reviews
More Tal Ronnen's delicious meals
About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
You can find Tal Ronnen's meals in...
Similar meals you may like