Vegan Cabbage Lasagna

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❤️ Why you’ll love it

I adore how this vegan lasagna recipe uses cabbage leaves instead of traditional pasta. The result is a lighter, fresher dish that is full of flavor.

The use of TVP (textured vegetable protein) as a vegan ground beef alternative is a brilliant way to make a classic, hearty marinara sauce. It is a great way to get that familiar texture and flavor while keeping the dish completely plant-based.

The creamy cashew and spinach alfredo sauce is a delicious, dairy-free twist that adds a luxurious, velvety texture to the lasagna. It is a unique and tasty take on the classic lasagna that is sure to impress.

🧾 Key ingredients

This recipe is a unique take on traditional lasagna, using wholesome plant-based ingredients that are easy to find at your local grocery store. You may even have some of these ingredients in your pantry already.

TVP, aka Textured Vegetable Protein, is a key ingredient in the marinara sauce. It will provide a meaty texture and absorb the delicious flavors of the sauce.

Onion and garlic are essential for flavor in the marinara sauce. They add a depth of savory goodness that complements the other ingredients.

Chopped tomatoes and sieved tomato puree form the base of the marinara sauce. They provide a rich, tomato-ey goodness that is a hallmark of traditional lasagna.

Cashews are the star of the spinach cashew alfredo sauce. They provide a creamy, lusciously rich base that is dairy-free.

Spinach not only adds a vibrant green color to the alfredo sauce, but it also contributes to its earthy flavor.

Nutritional yeast is a popular ingredient in vegan cooking due to its cheesy flavor. It is optional in this recipe, but it can add a delicious umami depth to the alfredo sauce.

Dairy-free cheese is the perfect finishing touch. It adds a melty, cheesy layer to the lasagna that is sure to please.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this vegan cabbage lasagna, a high-speed blender is the most important piece of equipment you will need. It is essential for achieving a smooth and creamy texture for the spinach cashew alfredo sauce. I recommend using a Vitamix or a similar blender to ensure the cashews and spinach are thoroughly blended, without any lumps or chunks.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Soak the TVP in hot water or veggie broth for 30 minutes. Once softened, drain the soaking water and squeeze any additional moisture out with your hands.

STEP 2
Soak the cashews in hot water for 20 minutes, then drain them.

STEP 3
Blanch the fresh spinach leaves by dropping them in hot water for 1 minute. Drain them and squeeze out any remaining water with your hands.

STEP 4
Peel the larger leaves off the cabbage head. Discard the first outer leaf and use the ones below that. Cook the leaves in hot water for 5-8 minutes until they are soft to the touch. Chill them before using them for pasta.

Making the vegan cabbage lasagna

STEP 1
Heat a pan with some olive oil. Peel and chop the onion, then cook it in the oil until it turns glossy.

STEP 2
Add peeled and chopped garlic to the pan and cook for 1-2 minutes.

STEP 3
Add the pre-soaked and squeezed TVP to the pan and stir a couple of times.

STEP 4
Add the chopped tomatoes, tomato sauce, sweet paprika powder, basil, oregano, salt, and pepper to the pan. Cook for 5 minutes.

STEP 5
In a blender, combine the soaked cashews, pre-cooked spinach, one clove of garlic, dairy-free milk, nutmeg, nutritional yeast, salt, and pepper.

STEP 6
Blend the ingredients until creamy.

STEP 7
Preheat the oven to 400°F (200°C). Place some of the TVP marinara sauce on the bottom to ensure that the cabbage leaves do not stick to the bottom of the oven-safe dish.

STEP 8
Layer the pre-cooked cabbage leaves, TVP marinara sauce, spinach alfredo sauce, and dairy-free cheese. Repeat this layer pattern.

STEP 9
You should have six layers in total. Finish with a layer of dairy-free cheese on top.

STEP 10
Cover the dish with foil and bake for 30 minutes.

💡 Expert tip

The key to this vegan cabbage lasagna is the preparation of your cabbage leaves. Make sure to cook them until they are soft to the touch, and then chill them before using. This will ensure that they are pliable and easy to layer, just like traditional lasagna noodles.

🔄 Variations

If you prefer a bit of heat in your food, consider adding a teaspoon of chili flakes to the marinara sauce. This will give your lasagna a spicy twist without overpowering the other flavors.

You can also experiment with different types of cabbage. Red cabbage, for example, will add a beautiful pop of color to the dish and has a slightly different flavor than green cabbage. Just keep in mind that the cooking time may vary, as red cabbage can be a bit tougher than its green counterpart.

If you are not a fan of spinach, you can leave it out or easily swap it out for another leafy green vegetable. Kale or Swiss chard would both work well in the alfredo sauce and add a unique flavor to the dish. Remember to blanch them before adding them to the sauce to ensure they are nice and tender.

Of if you want to change from TVP, make the minced cauliflower and walnut ragú from our vegan spaghetti bolognese recipe, lentil bolognese, or tofu bolognese.

🥣 Serving ideas

This vegan cabbage lasagna is a hearty and satisfying dish that can be enjoyed in a variety of ways. It is a perfect main course for a family dinner or a gathering with friends.

I love serving it with a side of fresh, crunchy salad. A simple lettuce and tomato salad with a tangy vinaigrette or a classic Caesar salad are great options. The crispness of the salad is a refreshing contrast to the rich, creamy lasagna.

It also pairs well with a variety of vegetable dishes. Roasted asparagus, sautéed button mushrooms, pan-fried oyster mushrooms, or steamed green beans are all delicious options. The vegetables add a pop of color and a boost of nutrients to the meal.

If you are a fan of Italian cuisine, consider serving this lasagna with some garlic bread or a side of bruschetta. The garlic and tomato flavors will complement the lasagna beautifully.

And of course, you can never go wrong with a glass of your favorite vegan red wine or a refreshing lemonade to wash it all down.

❄️ Storing tips

Storing and reheating this vegan cabbage lasagna is super easy, and it even gets more flavorful as the flavors meld together.

To store the leftovers, allow it to cool completely. Once cooled, you can transfer it to an airtight container and pop it in the refrigerator. It will stay fresh and delicious for up to 3-4 days.

If you want to freeze it, I recommend doing so without the dairy-free cheese on top. You can portion it out into individual servings and store them in the freezer-safe containers. It will stay good in the freezer for up to 6 months. When you are ready to eat, just sprinkle the dairy-free cheese on top and then reheat it.

To reheat, you can use the microwave or the oven. If you are using the microwave, make sure to stir it every couple of minutes to ensure that it heats evenly.

🤔 FAQs

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