Vegan Cabbage Lasagna

Prepare your Vegan Cabbage Lasagna in one hour and forty-five minutes. This lasagna is a very tasty recipe for your daily meal. It contains 220 calories. Vegan Cabbage Lasagna is a good choice for those people who want a vegan alternative. You can easily make this recipe. The tools for this are handy. We need green cabbage, tomato, cashews, plant milk, lemon juice, yeast, garlic, spinach, olive oil, and a few seasonings to prepare this dish. You can store this lasagna for four days in a box. Enjoy this healthy lasagna at family gatherings, occasions, and parties.

STATS:

• Number of Calories: 220 kcal
• Preparation Duration: 25 minutes
• Cooking Duration: 40 minutes
• Total Duration: 1 hour 5 minutes
• Serving Size: 1 slice
• Servings: 6 servings
• Cuisine: Italian
• Course: Main Course
• Diet: Vegan

EQUIPMENT:

• Baking dish
• Large pot
• Knife
• Spatula
• Foil
• Cutting board
• Large skillet
• Mixing bowl

INGREDIENTS:

• Green cabbage: 1
• Cashews: 1 cup
• Tomato marinara sauce: 2 cups
• Unsweetened plant milk: 1/4 cup
• Yeast: 2 tbsp
• Garlic: Two cloves
• Chopped spinach: One cup
• lemon juice: 1 tbsp
• Chopped mushrooms: One cup
• Dried oregano: One teaspoon
• Dried basil: One teaspoon
• Salt: Half teaspoon
• Black pepper: Half teaspoon

INGREDIENT NOTES:

CABBAGE:

• Cabbage is the base of this lasagna. It is lower in calories, and cabbage leaves are easy to layer after boiling. Zucchini slices and savoy cabbage are also an alternative.

CASHEWS

• Include cashews to add smooth texture and enhance flavor to your pasta. You can use tofu instead.

PLANT MILK:

• Add plant milk to make a smooth cashew mixture. You can use oat milk, soy milk, or water as a replacement.

MARINARA SAUCE:

• Marinara sauce provides the traditional taste. It gives softness and rich flavor to your lasagna. Use tomato puree instead.

MUSHROOMS:

• Mushrooms enhance the taste of your lasagna. You can go for lentils or crushed walnuts.

SPINACH:

• To give color, minerals, and appearance, add spinach. You can also add finely cut zucchini or kale.

NUTRITIONAL YEAST:

• Yeast increases nutrients and adds a creamy taste. If you do not have yeast, skip the step, but you have to compromise the creamy flavor.

LEMON JUICE:

• This juice maintains the flavor of your meal and includes a fresh taste. You can use apple cider vinegar.

INSTRUCTIONS:

1. Warm your oven to 190 C.
2. Heat the water in a big vessel.
3. Separate the cabbage leaves.
4. Add leaves to a water vessel and boil them for 4 minutes. Take the leaves out and dry them. Then, in a saucepan, warm olive oil.
5. Include spinach, garlic, and mushrooms in the warm oil to cook for 5 minutes.
6. Mix all the ingredients, including plant milk, cashews, yeast, and lemon juice, and blend for a smooth paste.
7. Put a coat of marinara sauce in the dish Then set a layer of cabbage.
8. Add the smooth cashew mixture.
9. Spread the vegetable mixture. Coat the marinara sauce again.
10. Follow the same cycle until your bowl gets full.
11. Drizzle the dip over the top. Wrap the dish with foil and cook for thirty minutes.
12. Uncover the foil and cook for another ten minutes.
13. Rest the lasagna for ten minutes before slicing and serving.

SERVING SUGGESTIONS:

• You can present your lasagna with salad.
• Eat your lasagna with baked vegetables.
• Consume with garlic bread.
• You can also take soup with this lasagna.

TIPS:

• Avoid overcooking cabbage, or it will get squishy.
• Remove the water from cabbage leaves.
• Serve after a few minutes.

STORAGE INFORMATION:

FRIDGE:

• Keep in a tight box for four days.

FREEZER:

• You can freeze slices for two months.

FAQs:

Will I omit nuts?

• Yes, you can remove nuts from the recipe. Use tofu instead.

Is it fine if I prepare this before the time?

• Yes, it is fine if you layer it and store it in fridge before preparing.

Why my lasagna is watery?

• This is because you have not dried your cabbage leaves properly.

NUTRITIONAL INFORMATION:

Number of Calories: 220 kcal

Net Carbs: 14 grams

Total Carbs: 20 grams

Fiber: 6 grams

Protein: 9 grams

Fat: 13 grams

Iron: 2.4 milligrams

Calcium: 85 milligrams

Vitamin A: 3200 IU

Sodium: 420 milligrams

Potassium: 480 milligrams