Vegan Cabbage Lasagna
Prep time
Cook time
Total time
Bored of the classic lasagna recipe? Here's a unique recipe for a change: vegan cabbage lasagna! Yummy, easy and healthy as well! Give it a try!
Serves: 6+
  • 1 large cabbage , separate into leaves
  • For the vegan Bechamel:
  • 3 Tbsp olive oil
  • 2 Tbsp flour
  • 2 cups soy milk
  • ½ tsp nutmeg
  • 1 tsp salt
  • 1 tsp white pepper
  • For the filling:
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cups textured soy protein, granules
  • 1 cup homemade marinara sauce
  • ½ cup nutritional yeast
  • 3 Tbsp fresh lemon juice, from about 2 lemons
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp oregano
  • ½ tsp garlic powder
  • For the topping:
  • ½ cup shredded vegan cheese
  • handful chives
  • salt and pepper, to taste
  1. Heat a large pot of water. Add 1 tsp salt and bring to a boil.
  2. Heat the oven to 200C.
  3. Brush a baking dish for lasagna with olive oil. Set aside.
  4. Add about 6 thick large cabbage leaves to the boiling water. Steam them until they start to soften, then drain on a paper towel.
  5. To prepare the Bechamel:
  6. Heat a medium pot on medium heat. Add olive oil. When hot, add the flour and whisk until combined.
  7. When combined, add the milk, stirring continuously. Cook until thick.
  8. Add the nutmeg, salt, and pepper. Set aside.
  9. In a large skillet heat some olive oil. Add onion and garlic and saute until golden.
  10. Add the textured soy protein granules and the marinara sauce. Stir to combine for about 2 minutes.
  11. Add the rest of the ingredients and turn off the heat. Set aside.
  12. To assemble the lasagna, add ¼ of the marinara mixture to the bottom of the prepared dish.
  13. Cover with 2 large soft cabbage leaves. Repeat with the rest of the ingredients.
  14. Pour the Bechamel over the layers, sprinkle with shredded cheese and bake until lightly golden on top.
  15. Top with fresh chives and serve.
Nutrition Information
Calories: 236 Fat: 11 g Carbohydrates: 20 g Sugar: 7 g Fiber: 8 g
Recipe by Gourmandelle | Vegetarian Blog at