This Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! I love serving it as a light lunch or dinner — with Thai-inspired ingredients and a divine peanut ginger sauce, it’s always a hit.
This crunchy, incredibly flavourful Thai quinoa salad is perfection in a bowl! Based on my Fresh Spring Rolls , I eliminated the wraps and noodles to make this a quick, no-fuss meal. I switched up the lettuce for kale, added crunchy cashews, and plenty of quinoa for protein. This recipe will leave you full and completely satisfied!
Why I Can’t Get Enough of This Thai Quinoa Salad
- The peanut ginger dressing . It’s honestly THE best dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. (It also stores perfectly, so maybe make a double batch!)
- A rainbow of colours . If we eat first with our eyes, this Thai quinoa salad is an absolute FEAST, my friends. It’s so vibrant and colourful, it makes you want to just dig in.
- Hearty and satisfying . The quinoa, veggies, and dressing all combine to make for a salad that leaves you feeling pleasantly full.
Notes on Ingredients
Let’s take a quick look at what you’ll need to make this salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness.
- Quinoa – You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so it’s cool when I make my salad. Check out my quinoa tutorial for lots of helpful info on properly cooking it.
- Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad.
- Red and green bell peppers – A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are ripe and more sweet. The combination of both gives this quinoa salad more complex flavour.
- Kale – I used kale for this salad, but you could also use lettuce or baby spinach.
- Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. You can also use peanuts or almonds.
- Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness.
For the Dressing:
- Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for.
- Maple syrup – Maple syrup sweetens the dressing naturally. Date syrup would also work.
- Soy sauce, tamari, or liquid aminos –Tamari is similar to soy sauce, but it’s gluten-free. It gives the same umami flavour, but it’s a bit less salty. You can also use liquid aminos or low sodium soy sauce.
- Distilled white vinegar – For a bit of tang and balancing the flavours. Rice vinegar will also work.
- Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing.
- Natural peanut butter – Natural peanut butter is typically made only with peanuts and salt.
- Red pepper flakes – Just a tiny bit of heat tops off the dressing. Feel free to adjust the amount to your liking.
How to Make Thai Quinoa Salad
One of the things I love most about this recipe is how simple it is to make. Just mix up the dressing and toss with all the salad ingredients. Here’s a quick overview:
Whisk together the dressing.
- Make the dressing . Whisk all of the ingredients together until the dressing is smooth.
- Toss the salad . In a separate bowl, toss all the salad ingredients with a squeeze of lime juice.
- Dress the salad . Add the sauce to the salad and toss until everything is well-coated.
Tips and Variations
- Make sure the quinoa is dry . Follow my directions on how to cook quinoa to make sure it’s perfect! Soggy quinoa will water down the dressing, making this salad less flavourful.
- Add more protein . Shelled edamame or fried tofu will give this already protein-packed salad an even bigger boost.
- Switch up the nut butter . If you can’t eat peanuts, almond butter or sunflower seed butter will also work for the dressing.
- Make it into wraps . Scoop your Thai quinoa salad into lettuce leaves and sprinkle chopped cashews over the top.
Serving Suggestions
Serve this recipe with crispy teriyaki tofu or cooked tempeh if you want to add a simple protein to fill out your dinner. This Thai coconut curry soup would also be a delicious pairing!
How to Store Leftovers
Refrigerate this Thai quinoa salad in a Tupperware container in the fridge for up to 5 days. Extra dressing can be stored in the fridge separately in a mason jar or covered container. Stir before using or bring it to room temperature for 20 minutes, since it may thicken a bit in the fridge.
More Satisfying Salad Recipes
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 large carrot , julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage , (200g)
- 1 cup chopped red bell pepper , (104g)
- 1 cup chopped green bell pepper , (104g)
- 2 cups kale , removed from stems, washed, dried and chopped
- 1/4 cup cashews , chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce , or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Notes
This Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! I love serving it as a light lunch or dinner — with Thai-inspired ingredients and a divine peanut ginger sauce, it’s always a hit.
This crunchy, incredibly flavourful Thai quinoa salad is perfection in a bowl! Based on my Fresh Spring Rolls , I eliminated the wraps and noodles to make this a quick, no-fuss meal. I switched up the lettuce for kale, added crunchy cashews, and plenty of quinoa for protein. This recipe will leave you full and completely satisfied!
Why I Can’t Get Enough of This Thai Quinoa Salad
- The peanut ginger dressing . It’s honestly THE best dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. (It also stores perfectly, so maybe make a double batch!)
- A rainbow of colours . If we eat first with our eyes, this Thai quinoa salad is an absolute FEAST, my friends. It’s so vibrant and colourful, it makes you want to just dig in.
- Hearty and satisfying . The quinoa, veggies, and dressing all combine to make for a salad that leaves you feeling pleasantly full.
Notes on Ingredients
Let’s take a quick look at what you’ll need to make this salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness.
- Quinoa – You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so it’s cool when I make my salad. Check out my quinoa tutorial for lots of helpful info on properly cooking it.
- Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad.
- Red and green bell peppers – A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are ripe and more sweet. The combination of both gives this quinoa salad more complex flavour.
- Kale – I used kale for this salad, but you could also use lettuce or baby spinach.
- Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. You can also use peanuts or almonds.
- Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness.
For the Dressing:
- Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for.
- Maple syrup – Maple syrup sweetens the dressing naturally. Date syrup would also work.
- Soy sauce, tamari, or liquid aminos –Tamari is similar to soy sauce, but it’s gluten-free. It gives the same umami flavour, but it’s a bit less salty. You can also use liquid aminos or low sodium soy sauce.
- Distilled white vinegar – For a bit of tang and balancing the flavours. Rice vinegar will also work.
- Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing.
- Natural peanut butter – Natural peanut butter is typically made only with peanuts and salt.
- Red pepper flakes – Just a tiny bit of heat tops off the dressing. Feel free to adjust the amount to your liking.
How to Make Thai Quinoa Salad
One of the things I love most about this recipe is how simple it is to make. Just mix up the dressing and toss with all the salad ingredients. Here’s a quick overview:
Whisk together the dressing.
- Make the dressing . Whisk all of the ingredients together until the dressing is smooth.
- Toss the salad . In a separate bowl, toss all the salad ingredients with a squeeze of lime juice.
- Dress the salad . Add the sauce to the salad and toss until everything is well-coated.
Tips and Variations
- Make sure the quinoa is dry . Follow my directions on how to cook quinoa to make sure it’s perfect! Soggy quinoa will water down the dressing, making this salad less flavourful.
- Add more protein . Shelled edamame or fried tofu will give this already protein-packed salad an even bigger boost.
- Switch up the nut butter . If you can’t eat peanuts, almond butter or sunflower seed butter will also work for the dressing.
- Make it into wraps . Scoop your Thai quinoa salad into lettuce leaves and sprinkle chopped cashews over the top.
Serving Suggestions
Serve this recipe with crispy teriyaki tofu or cooked tempeh if you want to add a simple protein to fill out your dinner. This Thai coconut curry soup would also be a delicious pairing!
How to Store Leftovers
Refrigerate this Thai quinoa salad in a Tupperware container in the fridge for up to 5 days. Extra dressing can be stored in the fridge separately in a mason jar or covered container. Stir before using or bring it to room temperature for 20 minutes, since it may thicken a bit in the fridge.
More Satisfying Salad Recipes
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 large carrot , julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage , (200g)
- 1 cup chopped red bell pepper , (104g)
- 1 cup chopped green bell pepper , (104g)
- 2 cups kale , removed from stems, washed, dried and chopped
- 1/4 cup cashews , chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce , or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Notes
This Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! I love serving it as a light lunch or dinner — with Thai-inspired ingredients and a divine peanut ginger sauce, it’s always a hit.
This crunchy, incredibly flavourful Thai quinoa salad is perfection in a bowl! Based on my Fresh Spring Rolls , I eliminated the wraps and noodles to make this a quick, no-fuss meal. I switched up the lettuce for kale, added crunchy cashews, and plenty of quinoa for protein. This recipe will leave you full and completely satisfied!
Why I Can’t Get Enough of This Thai Quinoa Salad
- The peanut ginger dressing . It’s honestly THE best dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. (It also stores perfectly, so maybe make a double batch!)
- A rainbow of colours . If we eat first with our eyes, this Thai quinoa salad is an absolute FEAST, my friends. It’s so vibrant and colourful, it makes you want to just dig in.
- Hearty and satisfying . The quinoa, veggies, and dressing all combine to make for a salad that leaves you feeling pleasantly full.
Notes on Ingredients
Let’s take a quick look at what you’ll need to make this salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness.
- Quinoa – You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so it’s cool when I make my salad. Check out my quinoa tutorial for lots of helpful info on properly cooking it.
- Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad.
- Red and green bell peppers – A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are ripe and more sweet. The combination of both gives this quinoa salad more complex flavour.
- Kale – I used kale for this salad, but you could also use lettuce or baby spinach.
- Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. You can also use peanuts or almonds.
- Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness.
For the Dressing:
- Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for.
- Maple syrup – Maple syrup sweetens the dressing naturally. Date syrup would also work.
- Soy sauce, tamari, or liquid aminos –Tamari is similar to soy sauce, but it’s gluten-free. It gives the same umami flavour, but it’s a bit less salty. You can also use liquid aminos or low sodium soy sauce.
- Distilled white vinegar – For a bit of tang and balancing the flavours. Rice vinegar will also work.
- Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing.
- Natural peanut butter – Natural peanut butter is typically made only with peanuts and salt.
- Red pepper flakes – Just a tiny bit of heat tops off the dressing. Feel free to adjust the amount to your liking.
How to Make Thai Quinoa Salad
One of the things I love most about this recipe is how simple it is to make. Just mix up the dressing and toss with all the salad ingredients. Here’s a quick overview:
Whisk together the dressing.
- Make the dressing . Whisk all of the ingredients together until the dressing is smooth.
- Toss the salad . In a separate bowl, toss all the salad ingredients with a squeeze of lime juice.
- Dress the salad . Add the sauce to the salad and toss until everything is well-coated.
Tips and Variations
- Make sure the quinoa is dry . Follow my directions on how to cook quinoa to make sure it’s perfect! Soggy quinoa will water down the dressing, making this salad less flavourful.
- Add more protein . Shelled edamame or fried tofu will give this already protein-packed salad an even bigger boost.
- Switch up the nut butter . If you can’t eat peanuts, almond butter or sunflower seed butter will also work for the dressing.
- Make it into wraps . Scoop your Thai quinoa salad into lettuce leaves and sprinkle chopped cashews over the top.
Serving Suggestions
Serve this recipe with crispy teriyaki tofu or cooked tempeh if you want to add a simple protein to fill out your dinner. This Thai coconut curry soup would also be a delicious pairing!
How to Store Leftovers
Refrigerate this Thai quinoa salad in a Tupperware container in the fridge for up to 5 days. Extra dressing can be stored in the fridge separately in a mason jar or covered container. Stir before using or bring it to room temperature for 20 minutes, since it may thicken a bit in the fridge.
More Satisfying Salad Recipes
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 large carrot , julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage , (200g)
- 1 cup chopped red bell pepper , (104g)
- 1 cup chopped green bell pepper , (104g)
- 2 cups kale , removed from stems, washed, dried and chopped
- 1/4 cup cashews , chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce , or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Notes
This Thai quinoa salad is a colourful and flavourful vegan meal that takes only 15 minutes to make! I love serving it as a light lunch or dinner — with Thai-inspired ingredients and a divine peanut ginger sauce, it’s always a hit.
This crunchy, incredibly flavourful Thai quinoa salad is perfection in a bowl! Based on my Fresh Spring Rolls , I eliminated the wraps and noodles to make this a quick, no-fuss meal. I switched up the lettuce for kale, added crunchy cashews, and plenty of quinoa for protein. This recipe will leave you full and completely satisfied!
Why I Can’t Get Enough of This Thai Quinoa Salad
- The peanut ginger dressing . It’s honestly THE best dressing, one I would totally order over and over at any restaurant, and one I want to put on every single salad, forever. (It also stores perfectly, so maybe make a double batch!)
- A rainbow of colours . If we eat first with our eyes, this Thai quinoa salad is an absolute FEAST, my friends. It’s so vibrant and colourful, it makes you want to just dig in.
- Hearty and satisfying . The quinoa, veggies, and dressing all combine to make for a salad that leaves you feeling pleasantly full.
Notes on Ingredients
Let’s take a quick look at what you’ll need to make this salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Carrot – I like some sliced raw carrots in my salad for a bit of extra crunch and sweetness.
- Quinoa – You can use pre-cooked quinoa or even frozen if you don’t want to make fresh. I like to pop my cooked quinoa in the fridge after cooking so it’s cool when I make my salad. Check out my quinoa tutorial for lots of helpful info on properly cooking it.
- Red cabbage – A bit earthier than green cabbage, red cabbage also gives a pop of colour to the salad.
- Red and green bell peppers – A green bell pepper is at its least ripe and has more of a bite to it. Red bell peppers are ripe and more sweet. The combination of both gives this quinoa salad more complex flavour.
- Kale – I used kale for this salad, but you could also use lettuce or baby spinach.
- Cashews – The rich, nutty flavour of cashews pairs perfectly with the vegetables and the peanut ginger dressing. You can also use peanuts or almonds.
- Lime – I like to finish off my salad with a squeeze of fresh lime for a bit of citrusy brightness.
For the Dressing:
- Ground ginger – The combination of warm, aromatic ginger with sweet, nutty peanut butter is absolutely to die for.
- Maple syrup – Maple syrup sweetens the dressing naturally. Date syrup would also work.
- Soy sauce, tamari, or liquid aminos –Tamari is similar to soy sauce, but it’s gluten-free. It gives the same umami flavour, but it’s a bit less salty. You can also use liquid aminos or low sodium soy sauce.
- Distilled white vinegar – For a bit of tang and balancing the flavours. Rice vinegar will also work.
- Sesame seeds – I like sesame seeds for a little crunchy texture in my dressing.
- Natural peanut butter – Natural peanut butter is typically made only with peanuts and salt.
- Red pepper flakes – Just a tiny bit of heat tops off the dressing. Feel free to adjust the amount to your liking.
How to Make Thai Quinoa Salad
One of the things I love most about this recipe is how simple it is to make. Just mix up the dressing and toss with all the salad ingredients. Here’s a quick overview:
Whisk together the dressing.
- Make the dressing . Whisk all of the ingredients together until the dressing is smooth.
- Toss the salad . In a separate bowl, toss all the salad ingredients with a squeeze of lime juice.
- Dress the salad . Add the sauce to the salad and toss until everything is well-coated.
Tips and Variations
- Make sure the quinoa is dry . Follow my directions on how to cook quinoa to make sure it’s perfect! Soggy quinoa will water down the dressing, making this salad less flavourful.
- Add more protein . Shelled edamame or fried tofu will give this already protein-packed salad an even bigger boost.
- Switch up the nut butter . If you can’t eat peanuts, almond butter or sunflower seed butter will also work for the dressing.
- Make it into wraps . Scoop your Thai quinoa salad into lettuce leaves and sprinkle chopped cashews over the top.
Serving Suggestions
Serve this recipe with crispy teriyaki tofu or cooked tempeh if you want to add a simple protein to fill out your dinner. This Thai coconut curry soup would also be a delicious pairing!
How to Store Leftovers
Refrigerate this Thai quinoa salad in a Tupperware container in the fridge for up to 5 days. Extra dressing can be stored in the fridge separately in a mason jar or covered container. Stir before using or bring it to room temperature for 20 minutes, since it may thicken a bit in the fridge.
More Satisfying Salad Recipes
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Chickpea Panzanella Salad
Ingredients
- 1 large carrot , julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage , (200g)
- 1 cup chopped red bell pepper , (104g)
- 1 cup chopped green bell pepper , (104g)
- 2 cups kale , removed from stems, washed, dried and chopped
- 1/4 cup cashews , chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce , or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Notes
Thai Quinoa Salad
Ingredients
- 1 large carrot julienned
- 2 cups cooked quinoa
- 3 cups sliced red cabbage (200g)
- 1 cup chopped red bell pepper (104g)
- 1 cup chopped green bell pepper (104g)
- 2 cups kale removed from stems, washed, dried and chopped
- 1/4 cup cashews chopped
- 1/2 small lime
Peanut Ginger Sauce:
- 1/2 teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce or liquid aminos or low sodium soy sauce
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter
- 1/4 cup warm water
- 1/4 teaspoon crushed red pepper flakes
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Thai Quinoa Salad
- Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.
- Drizzle the sauce over the salad and mix everything in to combine.
- Serve and enjoy!
Video
Notes
Nutrition
Thai Quinoa Salad https://jessicainthekitchen.com/cashew-thai-quinoa-salad-peanut-ginger-sauce/ January 22, 2025
Sheet pan lasagna is a new and delicious way to enjoy all that cheesy pasta goodness. It’s easier, quicker, and includes more crispy edges!
Have you seen Giada De Laurentiis’ viral sheet pan lasagna recipe? Oh my! As soon as I saw that video a few months ago, I knew I just HAD to make a vegan version since Spaghetti Squash Lasagna Boats and Vegan Lasagna are on frequent rotation in my house. The gist of it is that by making lasagna in a sheet pan, it streamlines the process for a weeknight and it makes the texture even better for those of us who love our cheesy with a side of crispy-brown.
What Makes This Sheet Pan Lasagna Recipe Work
My verdict? This recipe is a success! Here’s why I love it—and why you will too.
- ALL the crispy edges. If you always covet the corner piece of lasagna, you’re going to love this sheet pan lasagna because there are more edges and the thinner layers throughout mean an overall crispier texture since the thick layers of lasagna aren’t steaming in a baking dish.
- Faster cooking time. Traditional layered lasagna can take up to an hour or more to cook, while this sheet pan lasagna only takes 30 minutes in the oven.
- Customisable ingredients. The beauty of lasagna (and this sheet pan lasagna too!) is that there’s plenty of room to make it your own. Swap in your favourite cheeses, veggies, and vegan proteins to put your unique spin on it.
Notes on Ingredients
The first step of any recipe is gathering up all the ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spinach – A classic for lasagna—although I’ve been known to use chard and kale sometimes too.
- Olive oil
- Onion, celery and garlic cloves – These help flavour the lentil “meat.”
- Seasonings – Dried oregano and basil, or you can swap in an equal amount of Italian seasoning.
- Cooked green lentils – Rather than using a store-bought vegan meat, we’ll make our own ground beef sub with lentils.
- Balsamic vinegar – A bit of vinegar may be unexpected in a lasagna, but it’s a nice trick for adding some depth.
- Salt and pepper
- Marinara sauce – You can use store-bought or homemade marinara .
- Lasagna sheets – Use traditional lasagna noodles, not no-bake.
- Cheese – Vegan ricotta cheese, vegan mozzarella cheese, vegan Parmesan cheese. The trifecta! If you’d like, you can use homemade vegan ricotta and vegan Parmesan .
How to Make Sheet Pan Lasagna
If you plan on making this vegan sheet pan lasagna, be sure to print the recipe card below for the full instructions.
Sauté the spinach.
- Prepare . Preheat the oven to 375ºF and grease a sheet pan with oil.
- Cook the spinach . Add a drizzle of oil to the pan and sauté the spinach until it wilts. Transfer it to a bowl.
- Make the lentil “meat.” Add more olive oil to the pan and reduce the heat to medium. Cook the onion and celery until it softens, then stir in the garlic, oregano, and basil. Once fragrant, stir in the lentils, vinegar, and marinara. Season and simmer for 5 minutes.
Cook the pasta.
- Cook the pasta . While the lentil mixture is cooking, boil the broken up lasagna noodles in salted water for 4 minutes, stirring frequently. Drain well.
- Combine the pasta mixture . Add the drained pasta to the sauce, then stir in a cup of vegan mozzarella.
Mix ricotta and spinach.
- Make the ricotta mixture . Stir the ricotta with the spinach and Parmesan in a bowl.
- Assemble . Spread the sauce and pasta mixture onto the baking sheet and add dollops of the spinach and ricotta. Sprinkle the remaining vegan mozzarella over the top.
- Bake . Place the sheet pan in the oven and bake for 30 minutes, or until the sauce is bubbling and the edges are nicely browned and caramelised.
Tips for Success
These tips will help you achieve sheet pan lasagna perfection!
- Use high-quality marinara sauce. The sauce is a key component of this recipe, so make sure to choose a flavourful store-bought option or whip up a homemade version for the best taste.
- Don’t overboil the pasta. Since the pasta will continue to cook in the oven, be sure to undercook the noodles slightly when boiling to prevent them from becoming mushy. Aim for al dente here.
- Spread the layers evenly. When assembling the lasagna, make sure the pasta is evenly distributed so you don’t have any sections that are all sauce, lentils, and cheese.
Variations
Although I haven’t tested these myself yet, they’re on my agenda for future versions!
- Use vegan sausage . If you’re short on time, try using crumbled vegan Italian sausage instead of making the lentil ground beef sub.
- Add more veggies . Sautéed zucchini, leftover Garlic Mushrooms , roasted eggplant, and chopped broccoli are all on my list of vegetables to try in this sheet pan lasagna.
- Make it gluten-free . Swap in your favourite gluten-free lasagna noodles. If you do this, it’s even more important to undercook them, as gluten-free pasta (especially the ones made with beans) tends to get mushy more quickly than traditional versions.
Serving Suggestions
This Roasted Garlic Bread is my absolute favourite for pairing with any pasta recipe, although I love this Olive Bread with a little oil for dipping too. You can’t go wrong with a simple Italian-inspired salad either. Try my Chickpea Panzanella Salad .
How to Store Leftovers
- Refrigerator : Store leftover sheet pan lasagna in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : For maximum crispiness, reheat in a 375ºF oven until the lasagna is warmed through. The microwave will also work, but it won’t be as crispy.
More Italian-Inspired Vegan Recipes
- Vegan Stuffed Shells
- Zuppa Toscana Recipe
- Pomodoro Sauce
- Vegan Manicotti
- Lasagna Roll-Ups
Ingredients
- 2 cups spinach , chopped, 60 g
- 2 tablespoons olive oil , 30 ml, plus extra for cooking the spinach
- 1 medium onion , finely diced, 150 g
- 2 celery stalks , finely diced, 120 g
- 3 garlic cloves , minced, 10 g
- 2 teaspoons dried oregano , 2 g
- 2 teaspoons dried basil , 2 g
- 2 cups cooked green lentils , 1 cup dry, 320 g (1 cup dry – 160 g)
- 1 tablespoon balsamic vinegar , 15 ml
- Salt and pepper , to taste
- 2 cups marinara sauce , store-bought or homemade, 480 ml
- 9 ounces lasagna sheets , broken into pieces, 250 g
- 1 ½ cups vegan ricotta cheese , 375 g
- 2 cups shredded vegan mozzarella cheese , 200 g
- ½ cup vegan Parmesan cheese , 50 g
Instructions
- Preheat your oven to 375°F (190°C). Oil a 12×17 sheet pan.
- In a large pan over medium heat, sauté the spinach with a drizzle of olive oil until the spinach wilts. Remove from the pan and let it cool.
Prepare the Lentil “Meat” Base:
- Heat 2 tablespoons of olive oil in the same pan over medium heat.
- Add the onion and celery, cooking until softened, about 5-7 minutes.
- Stir in garlic, oregano, and basil, cooking for 1 minute, until fragrant.
- Add the cooked lentils and balsamic vinegar, marinara sauce and stir to combine. Season with salt and pepper and simmer on low heat for 5 minutes to allow the flavours to meld.
- Bring a large pot of water to boil. Add 2 teaspoons of salt and cook pasta for 4 minutes, until slightly under-cooked, stirring to make sure it won’t clump.
- Drain the cooked pasta and add to the prepared sauce along with 1 cup of mozzarella cheese.
- Mix ricotta cheese with the sautéed spinach and parmesan cheese.
- Spread the sauce and pasta layer on a baking sheet. Top with dollops of spinach and cheese mixture. Sprinkle the rest of the mozzarella cheese on top.
- Bake for 30 minutes, until bubbling and browned on top.
Notes
- Refrigerator : Store leftover sheet pan lasagna in an airtight container in the refrigerator for 3-4 days.
- Freezer : Freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : For maximum crispiness, reheat in a 375ºF oven until the lasagna is warmed through. The microwave will also work, but it won’t be as crispy.
