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.
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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.
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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.
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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.
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
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.
More dinner recipes
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Vegan Cabbage Lasagna with Spinach Alfredo
Equipment
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
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.
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.
Terr
Have you ever made the Vegan Cabbage Lasagna with Spinach Alfredo ahead of time and frozen it for later use?
Nandor Barta
Hi Terr, yes we did. Sadly the cabbage softened a lot. If you don’t mind the change in texture, go for it.
Nancy Perine
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!!!
My Pure Plants
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.