🌱 Vegan Cabbage Lasagna 🥬
This Vegan Cabbage Lasagna is a bubbling pan of noodles, savory cabbage, vegan ground, marinara, and melted dairy-free cheese. The cabbage cooks down into the sauce so you get extra vegetables without losing that classic lasagna slice. No eggs. No ricotta from a cow. Just a cozy bake that cuts into clean layers.
I love this when I want lasagna to feel a little lighter and still taste like Sunday dinner. Squeeze the cooked cabbage if it looks wet — watery filling is what makes lasagna slump. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Lasagna 💚
- 🌱 Completely dairy-free
- 🥬 Hidden cabbage in the sauce
- 🍝 Real lasagna noodles
- 🧀 Melty vegan cheese
- 🍅 Rich marinara
- 🏠 Make-ahead friendly
The Secret to Layers That Hold
Cook the cabbage until it’s soft and the extra liquid is gone. Mix it with the vegan ground and sauce so every layer is thick, not soupy. Don’t skip the rest after baking. Ten minutes on the counter is what gives you a slice instead of a scoop.
Frequently Asked Questions ❓
Can I use cabbage instead of noodles? 🥬
Yes. Blanch wide cabbage leaves and use them as the pasta layers for a grain-free version.
What vegan meat works best? 🍝
Vegan ground, crumbled tofu, or lentils. Season it well so the filling isn’t bland.
Can I freeze it? 🧊
Yes. Cool completely, wrap, and freeze up to 2 months. Reheat covered until hot.
🌱 Vegan Cabbage Lasagna
Ingredients 🛒
For the Filling
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 12 oz vegan ground or crumbled tofu
- 4 cups shredded green cabbage
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Layers
- 9 lasagna noodles, cooked
- 1½ cups vegan ricotta or mashed seasoned tofu
- 2 cups shredded vegan mozzarella
- Fresh parsley, for serving
Instructions 👩🍳
- Heat the oil in a skillet. Cook the onion 5 minutes. Add garlic and vegan ground. Cook 5 minutes.
- Add the cabbage, salt, pepper, and Italian seasoning. Cook 8–10 minutes, until the cabbage is soft and the pan looks dry.
- Stir in 2 cups of the marinara. Simmer 3 minutes.
- Heat oven to 375°F (190°C). Spread a thin layer of marinara in a baking dish.
- Layer noodles, cabbage filling, vegan ricotta, and cheese. Repeat, ending with sauce and mozzarella.
- Cover and bake 25 minutes. Uncover and bake 15 minutes more, until bubbling and golden.
- Rest 10 minutes. Finish with parsley and slice.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 340 |
| Protein | 15g |
| Net carbohydrates | 32g |
| Total carbohydrates | 38g |
| Fiber | 6g |
| Total fat | 14g |
| Sodium | 720mg |
Estimates based on noodles, cabbage, vegan ground, marinara, and vegan cheese. Exact numbers may vary by brand.
Notes & Tips 💡
- No-boil noodles work if you add an extra splash of marinara.
- A pinch of red pepper flakes in the filling is excellent.
- This is even better the next day.
- If the top browns too fast, tent it with foil.
This Vegan Cabbage Lasagna is saucy, cheesy, and packed with vegetables. A lasagna pan that still feels like comfort food. 🥬🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
