Simple and delicious lasagne with spinach and red cabbage might sound a little strange, but is a great way to layer this dish.
This idea popped in my head when my boyfriend said, that he would love to eat lasagne again and I had still left-overs of fresh spinach and fresh red cabbage from my smoothie-detox-days.
In case you´re not a big fan of spinach or red cabbage (or both), you can always use other ingredients for example zucchini slices or something like that.


Having two different sauces in this lasagne makes it just perfect: A simple white sauce with natural yeast flakes, which brings a slight cheesy flavor and a bolognese-ish sauce with tomatoes, soy protein and some extra veggies. Of course you are also free to add some other veggies like carrots if you like. Or you use other spices and herbs than I did – make it the best version for you.

This recipe serves 2 – therefore I used a small baking form. If you only have a bigger baking form whchich serves 4-6 dishes, make sure to double the ingredients. You can eat it the next day or freeze it for the day you want to eat it.

Ingredients for 2:

1 Onion
2 cloves of Garlic
5 tbsp Soy Protein
1 tsp Veggie Stock
1 can Pizza Tomatoes
1 Capsicum
2 tbsp White Wine Vinegar
1 tsp Mustard
2 tsp Tomato Paste
25 g vegan Butter
2 tbsp Flour
150 ml Soy Milk
2 tbsp natural Yeast Flakes
40 g fresh Spinach
100 g fresh Red Cabbage
Lasagne Plates
Olive Oil, Sea Salt, Herbal Salt, Pepper, Nutmeg, Herbs of your choice


Wasche the spinach and the red cabbage and cut both coarsely.
For the tomato sauce peel and chop the onion and the garlic. Heat up some olive oil in a pan and some water with veggie stock in a pot. Wash and dice the capsicum and add it together with the chopped onion and garlic to the pan. Once the water boils, add the soy protein and let it simmer for about 5 minutes. Saute the veggies at medium heat and add the pizza tomatoes. Spice it up with some salt, pepper and the herbs of your choice. I used the ‘Tofu Gewürz‘ from Just Spices but that´s an optional adding. Once the soy protein is done, pour off the water and add them to your tomato sauce. Let it simmer at low heat while you prepare the white sauce.
Use another small pot for the white sauce, starting with heating up the butter until it´s completely melted. Add 2 tbsp flour (not too heaped) and stirr to avoid clusters. Add soy milk step by step while you keep stirring. Let it thicken a bit and then add another 100 ml water. Spice it up with natural yeast flakes (gives a slight cheesy flavor), herbal salt and nutmeg.
Now preheat the oven up to 180 degrees (C) and start layer the lasagne in a small oven dish (I used one for 2 servings).
First layer are a few tablespoons of white sauce, followed by the first lasagne plate. how many you need depends on the size – I used only 3 plates, as they were almost the same size as my oven dish. On top of the plates will be spinach and red cabbage, after that some tablespoons of the tomato sauce. Then another lasagne plate, white sauce, spinach, red cabbage, tomato sauce etc. etc. Go one until your oven dish is full or your ingredients are fully used 😉 Your very last layer should be a lasagne plate with some white sauce on top as an cheese alternative.
Bake it for about 30 minutes and enjooooooy!

Vegan Lasagne.png



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