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    Home > Vegan Entrees

    Vegan Cabbage Lasagna

    By Nandor Barta on 09/18/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan cabbage lasagna is bursting with flavor. It is made with rich, savory vegan ground beef, hearty marinara sauce, and is layered with spinach cashew alfredo sauce between sweet cabbage leaves.

    Green red lasagna in a glass bowl with one portion served on a white plate.
    Vegan cabbage lasagna

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    Lasagna is a classic comfort food, and this vegan twist is both delicious and healthy. It is a great way to enjoy lasagna without pasta, and it is also a creative way to use cabbage.

    Looking for more comforting family recipes? I highly recommend you try this hearty vegetable stew, chickpea mushroom curry, and lemon pepper pasta.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More dinner recipes
    • Vegan Cabbage Lasagna with Spinach Alfredo

    ❤️ 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.

    Green red lasagna with cabbage leaves topped with cheese slices served in a glass bowl after baking.
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    🧾 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.

    Light brown crumbles on a silver tray.

    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.

    Frying pan with chopped red onion and garlic.

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

    Frying pan with chopped red onion and ground meat-like crumbles.

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

    Frying pan with red tomato sauce with crumbles.

    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.

    Tall container with lots of dry and liquid ingredients.

    STEP 6
    Blend the ingredients until creamy.

    A blender is taken out from a tall container covered in green sauce.

    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.

    Glass bowl with crumbles in red sauce covered with a large cabbage leaf.

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

    Glass bowl with crumbles in red sauce and cabbage leaves layered.

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

    Two hands are holding a glass container full of green sauce, red sauce with crumbles, cheese slices and cabbage leaves.

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

    Green red lasagna with cabbage leaves topped with cheese slices served in a glass bowl after baking.

    💡 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.

    One portion of green red lasagna with cabbage leaves served on a white plate.

    🥣 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.

    Close-up of a slice of cabbage lasagna on a white plate with some spinach alfredo sauce slushed in a shape of a leaf

    ❄️ 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

    Why do you need to soak cashews?

    First, it breaks down the phytic acid and enhances nutrient absorption for better digestion. Second, it makes the cashews easier to blend and work with.

    Can you use roasted and/or salted cashews?

    Yes, and yes. Roasted cashews taste awesome, but you still have to soak them. If you only have salt on hand, no worries wash the salt off with a sieve or strainer.

    Can you use other leafy greens than spinach?

    Yes, of course. The sauce should work with any other leafy greens, like kale for example. Let us know in the comments, which one would you try.

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    You can browse through my vegan dinner recipes or quick vegan meals or check out

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    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    One portion of green red lasagna with cabbage leaves served on a white plate.

    Vegan Cabbage Lasagna with Spinach Alfredo

    Nandor Barta
    This vegan cabbage lasagna is bursting with flavor. It is made with rich, savory vegan ground beef, hearty marinara sauce, and is layered with spinach cashew alfredo sauce between sweet cabbage leaves.
    4.9 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Baking 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Servings 4 people
    Calories 383kcal

    Equipment

    • Immersion hand blender with 20 fl oz container
    • our Vitamix A2300
    • Non-stick frying pan (10.5 inch / 26 cm)
    • Oven-safe glass baking dish (8-inch / 20 cm)

    Ingredients
     
     

    TVP as Vegan Ground Beef in Marinara Sauce

    • 1 Onion (medium)
    • 2 cloves Garlic
    • ¾ cup TVP (Soy) -> What is TVP?
    • 14 oz Chopped tomatoes 1 can
    • 5 oz Sieved tomato puree aka Tomato sauce
    • 1 tsp Sweet paprika powder
    • 2 tsp Oregano
    • 2 tsp Basil
    • Salt and Pepper to taste

    Spinach Cashew Alfredo Sauce

    • ¼ cup Spinach
    • ½ cup Cashew
    • ½ cup Dairy-free milk
    • 1 clove Garlic
    • ½ tsp Nutmeg optional
    • 1 Tbsp Nutritional yeast optional
    • Salt and Pepper to taste

    Cabbage leaves as pasta

    • ¼ Cabbage head (use larger outer leaves)
    • 7 oz Dairy-free cheese
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    Instructions
     

    Initial preparations

    • Soak TVP (textured vegetable protein) in hot water or veggie broth for 30 minutes. If they softened, drain the soaking water and squeeze any additional moisture out with your hands. Now, they are ready to be used as “raw ground beef”.
    • Soak cashews in hot water for 20 minutes, then drain it. 
    • Blanch the fresh spinach leaves by dropping them in hot water for 1 minute. Drain it and squeeze out any remaining water with your hands. 
    • 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.

    TVP in Marinara Sauce

    • Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic and cook for 1-2 minutes. 
    • Add the pre-soaked and squeezed TVP and stir it a couple of times. 
    • Finally, add the chopped tomatoes, the tomato sauce and the seasoning (sweet paprika powder, basil, oregano, salt, and pepper) and cook for 5 minutes.

    Spinach Cashew Alfredo

    • Add the soaked cashews, the pre-cooked spinach, 1 clove of garlic in whole, dairy-free milk and seasoning (nutmeg, nutritional yeast, salt, and pepper) into a tall container and blend them until creamy.

    Layering the Vegan Cabbage Lasagna

    • To ensure that the cabbage leaves do not stick to the bottom, we place some vegan ground beef and marinara sauce first. 
    • The layers should look like the following: pre-cooked cabbage leaves, vegan ground beef in marinara sauce, spinach alfredo sauce, dairy-free cheese. 
    • And repeat… We needed the above combination 6 times to fill a 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe glass dish.
    • Pre-heat oven for 400 F (200 degrees) and bake it for 30 minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Top tips to make perfect vegan ground beef from TVP:

    • Soaking TVP in veggie broth gives them an additional flavor boost.
    • If you soak them in cold water, you may need 2-3 hours to get them ready for cooking.
    • TVP doesn’t need to be cooked long as they are already soft after soaking.
    • We used canned chopped tomatoes as it is not always easy to get juicy fresh tomatoes.
    • You can use red onion instead of purple onion.

    Top tips to make perfect spinach cashew alfredo sauce:

    • We blanch the spinach leaves as it is easier to handle and blend them afterward. The more scientific explanation is that it removes the oxalic acid to better absorb the calcium. That being said, you can absolutely use fresh spinach leaves without blanching.
    • Nutmeg and nutritional yeast are optional ingredients, although they give the alfredo more flavor.
    • We usually use roasted cashews especially if we cannot find raw cashews in the cheap. The sauce is PERFECT with roasted cashews. Even if you can only find salted ones, don’t worry, it will be washed off while soaking.
    • We recommend using cashew, almond, oat or soy milk. Any other milk may alter the taste too much e.g. coconut milk. 

    Can you use other vegan ground beef?

    If you eat soy-free or prefer a whole foods substitute, we have step-by-step instructions for you to make minced walnut-cauliflower “meat” within our vegan spaghetti bolognese recipe. That will also work perfectly.

    Video

    [adthrive-in-post-video-player video-id=”NmS2qhM6″ upload-date=”2022-06-08T15:39:07.000Z” name=”Vegan Cabbage Lasagna with Spinach Alfredo” description=”This is the best vegan cabbage lasagna I have ever eaten. It is seriously bursting with flavor. Just imagine this: vegan ground beef cooked in hearty marinara sauce layered with spinach cashew alfredo sauce and sweet cabbage leaves. I am telling you now: You will LOVE cabbage in this recipe!” player-type=”default” override-embed=”default”]

    Nutrition

    Nutrition Facts
    Vegan Cabbage Lasagna with Spinach Alfredo
    Amount Per Serving (1 serving)
    Calories 383 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 5g31%
    Sodium 856mg37%
    Potassium 648mg19%
    Carbohydrates 37g12%
    Fiber 9g38%
    Sugar 11g12%
    Protein 18g36%
    Vitamin A 916IU18%
    Vitamin C 38mg46%
    Calcium 214mg21%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    289 shares

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      4.86 from 7 votes (6 ratings without comment)

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    1. Terr

      August 07, 2024 at 12:33 am

      Have you ever made the Vegan Cabbage Lasagna with Spinach Alfredo ahead of time and frozen it for later use?

      Reply
      • Nandor Barta

        August 09, 2024 at 11:50 am

        Hi Terr, yes we did. Sadly the cabbage softened a lot. If you don’t mind the change in texture, go for it.

        Reply
    2. Nancy Perine

      May 29, 2019 at 9:17 am

      5 stars
      Hi there! I really enjoyed cruising around your web site. Your recipe for Vegan Lasagna caught my eye. I hot footed it to the store to pick up the items I didn’t already have on hand. I have to say, this recipe was really a challenge! VERY lengthy and thorough descriptions. I felt like quitting a few times, but by then I was already on my way and could almost see the light at the end of the tunnel. I’m glad I persevered because the finished product was delicious. Thanks for sharing!!!

      Reply
      • My Pure Plants

        May 29, 2019 at 4:32 pm

        Yes, it isn’t a 3-ingredient cookie-type recipe for sure. We are so glad you finished it and liked it. We hope that the steps and the photos helped. Thanks for sharing.

        Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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