The Flaming Vegan

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Vegan Spicy Cabbage Lasagna
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Vegan Spicy Cabbage Lasagna

Prep Time: 15 Minutes

Cook Time: 1 1/2 to 2 Hours

This is an excellent dish for all occasions and makes a great dish to share at family gatherings or pot lucks. What I like about this meal is how easy it is to prepare. And everyone loves good lasagna-- especially one made with cabbage. I prefer a cabbage lasagna to the heavy noodles of the traditional lasagna. I have made this with Match Vegan Ground Chicken, Match Vegan Ground Beef, and Match Vegan Ground Italian Sausage. You can also use other vegan beef, chicken, and/or sausage substitutes for making this lasagna.


  • 1 Pound Match vegan ground beef, chicken, or sausage 
  • 1 Large onion, chopped
  • 8 to 10 Garlic cloves, chopped to equal 6 teaspoons
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ½ Teaspoon oregano
  • 18 Ounce can of tomatoes with green chives (I like to use the Rotel brand)
  • 1 (8 Ounce) can of tomato sauce
  • ½ Cup uncooked rice, white or brown
  • 2 Pounds of fresh cabbage, shredded
  • 1 Cup grated vegan American or Cheddar cheese (I have found out that Daiya Cheddar Style Shreds work well in this dish)


  1. In your frying pan, add vegan ground beef, chopped onion, chopped garlic, salt, pepper, and oregano.
  2. If the mixture is dry and sticking to the pan when cooking, add 1 tablespoon vegetable oil.
  3. Cook your ground beef until done.
  4. Remove from stove and set aside.
  5. In a mixing bowl, add tomatoes, tomato sauce and rice.
  6. Mix together and set aside.
  7. In a separate mixing bowl shred you cabbage and set aside.
  8. Prepare your cheese. You can use graded cheese or thin cheese slices.
  9. Add the ingredients from your frying pan to the bowl with the tomato mixture.
  10. Mix well and set aside.
  11. In a 9x13x12 inch glass baking dish, coat the dish with vegan margarine or vegan butter.
  12. Pour half your meat and rice mixture in the bottom of your baking dish.
  13. Cover the mixture with half of your shredded cabbage.
  14. Add half of your shredded or thinly sliced cheese on top of the cabbage.
  15. Repeat the first three layers ending with your cheese.
  16. Cover your baking dish with aluminum foil.
  17. Bake at 350 degrees for 1 ½ to 2 hours or until the rice is fully cooked. 

Serve with salad and hot vegan buttery French bread.

Image courtesy

Healthy Snacks Delivered Monthly

Leave a Comment

  1. Support
    This looks nothing short of amazing! Thanks Sarah! We're pinning this to our Pinterest board "Great Vegan Entrees" as we speak!
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    1. Joevegan
      Is it one 18 oz can of dice tomatoes with chives or one "8" oz can?
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  2. Eve Sherrill York
    Eve Sherrill York
    I missed lasagna until now. haha Looks good. Voted.
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  3. lizhill51
    I find it sad that this potentially fantastic vegan lasagna is diminished by the addition of fake meat. Why not be truly vegan? Let's not imitate the meat eaters; vegans are whole without fakery.
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    1. helganog
      so replace the 'fake' meat with something else in your version. Some people like the convenience of meat substitutes, and some don't! At least it's vegan.
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  4. Joevegan
    Is it one 18 oz can of diced tomatoes with chives or one "8" oz can?
    Log in to reply.
  5. rjfroio
    This recipe was REALLY good. The pic, however,doesn't seem to represent the dish. I see dark green, and lasagna noodles, and this recipe has neither item. My wife and I loved the dish and I'd make it again, but I'd modify it. I'd saute Beyond Meat ground beef with the oil, garlic and spices, then add the tomato sauce and diced tomatoes with chiles. I'd also saute the cabbage and onion together, using salt, pepper, and pepper flake. I'd LOVE to try that vegan bacon grease to grease the dish. I'd layer it: Beef/noodle/cabbage/cheese, repeat
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  6. manstyers
    Great recipe! My wife loved it and she isn't vegan. I added layer of spinach to the cabbage and mixed in some Rotel and quinoa in the top layer and it turned out fantastic. Thanks for sharing.
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