Vegan Cabbage Lasagna

ByHannah Peterson

(Low-Carb Comfort!)

This vegan cabbage lasagna swaps pasta for tender cabbage layers—lighter, cozy, and still super cheesy 🍝💚

🧾 Ingredients

🥬 Layers

  • 1 large cabbage (leaves separated & softened)

🍅 Filling

  • 1 cup lentils (cooked) or vegan ground
  • 2 cups marinara sauce
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)

🧀 Creamy Layer

  • 1 cup cashews (soaked)
  • ½ cup plant milk
  • 2 tbsp nutritional yeast
  • Salt, lemon juice

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C)
  2. Blanch cabbage leaves until soft
  3. Cook onion, garlic, lentils + marinara
  4. Blend cashew mixture until smooth
  5. Layer: cabbage → sauce → cream → repeat
  6. Top with extra sauce/vegan cheese
  7. Bake 30–35 mins until bubbly
  8. Rest 10 minutes before slicing

🍽️ Serving Ideas

  • Serve with garlic bread 🥖
  • Pair with fresh salad 🥗
  • Sprinkle fresh herbs 🌿

💡 Tips

  • Don’t skip resting—it helps layers set
  • Use zucchini slices too for variety
  • Add mushrooms for extra umami 🍄

🥗 Nutrition

  • Lower in carbs than traditional lasagna
  • High fiber + plant protein 💪
  • Dairy-free & satisfying

🔥 All the comfort of lasagna—lighter, veggie-packed, and totally plant-based! 😋

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