Raw Vegan Lasagna – A Basic Recipe

As a general rule, it is best not to attempt to make a raw version of your old favorite cooked foods.  It’s just not the same.  :)  It is far simpler and more enjoyable to just invent new dishes using organic raw vegan foods.  Sometimes, however, you get a hankering that will just not go away.  Then you have to get creative.  

My great raw vegan friend and athlete, Angelic (who is in her 40s, but looks to be in her 20s), makes the best raw vegan lasagna on the planet!  She made it for my family and it disappeared in minutes.  This recipe is inspired by her.  She is globetrotting the world at the moment, and we have missed her cooking.  We miss you, Angelic!  Below, you will find a very basic raw vegan lasagna recipe that should satisfy all your italian food cravings (anything pasta and tomato sauce based).  When I say basic, I mean that this recipe does not call for any herbs or spices, but you can play around with them if you wish.

Raw Vegan Lasagna

Ingredients:

For the Noodles:

 

3 Zucchinis

 

 

Salt (enough to layer your zucchini slices)

 

 

For the Sauce:

3-4 Tomatoes

 

 

Juice of 1 lemon

 

 

5-6 Dates

 

 

1 tsp Olive Oil

 

 

1 tsp Salt

 

 

Optional:

3-4 Sundried

tomatoes

Basil

Oregano

Rosemary

Thyme

For the “Cheese”

 

1 1/2 cups cashews, soaked for at least 4 hours

 

 

Juice of 1 lemon

 

 

1 tsp salt

 

 

1 tsp olive oil

 

 

Other Ingredients:

You will also need at least one bunch of spinach to add extra layer and dimension (not to mention nutrition).

 

Directions:

For the Noodles:

Wash your Zucchini thoroughly.

 

 

 

Cut into thin slices with a knife, vegetable peeler, or mandolin slicer.

 

 

Lay in a glass dish, and sprinkle salt on top.  This causes the zucchini to release moisture, otherwise your finished product would be swimming in water.

Set aside the Zucchini.

 

For the Tomato Sauce:

Wash your tomatoes thoroughly.

Cut out the stem and chop them in quarters.

Pit 5 or 6 dates.

Juice your lemons (save 1/2 the juice for your cashew cheese).

In a blender, put tomatoes, dates, lemon juice, olive oil, and salt.

Feel free to play around with different spices here like garlic, basil, oregano, rosemary, thyme, etc. Share your ideas in the comments below!

Blend thoroughly.  If you prefer a thicker sauce, try using more sun-dried tomatoes, and less fresh tomatoes.

For the Cheese:


Drain and rinse your soaked cashews.  Macadamia nuts or Pine Nuts also work great for nut cheeses.

Put the soaked cashews in a food processor along with your lemon juice, olive oil, and salt.

Blend in the food processor until you have a ricotta or feta cheese type of consistency.

To prepare the Spinach:

Wash the Spinach thoroughly.

Chop into tiny bits. *Always buy your Spinach Organic and Local, if possible.

Now you have your 4 layers needed for your Raw Lasagna!

How to assemble Raw Lasagna:


Now that your Zucchini has been sitting for a while, you will need to pour the water off.  You can even squeeze it between some paper towels to make it really dry.

Now, put a layer of zucchini “noodles” in a dish.

Top with a layer of Cashew “cheese.”

Sprinkle a layer of chopped Spinach.

Add a layer of Tomato Sauce.

Repeat until you are out of ingredients.

This is probably one of the most complicated recipes we make, but as you can see, we try to keep the ingredients as simple as we can – sometimes things just taste better that way! I’ve also included a video of the entire process, so you can see how it all works.

In Joy,

Jinjee

For 3 new raw recipes a day, join our Go Raw Programs!

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19 Responses to Raw Vegan Lasagna – A Basic Recipe

  1. Sharon says:

    Your recipes are always so good – you taste-test everything. And I love the simplicity. Thanks for your efforts to help us get healthier.

  2. I have referred my followers to your blog. It is specific, helpful and inspiring.

  3. GT says:

    Sounds quite delicious! Im still trying 2 figure out how to budget in copious amounts of raw nuts into my food budget tho. Spent $20 on raw almonds 2 make almond milk this month, Im afraid I dont have another $20 for cashews! I guess its going to come down to learning to shift priorities, & quit buying junk food, dag nab it! (still struggling with some of my junk food habits) That cashew cheese looks really good tho. Cant wait to try it, as soon as I am able… Hope 2 budget it in next month.

    • jinjee says:

      Maybe it is good nuts are so expensive or we’d probably eat too much! Sunflower seeds are one of the cheapest foods you can buy though, and amazingly nutritious! You can do sunflower milk, sunflower paté, sunflower salad dressing, and just soak and eat them with like tomato, olive oil or flax oil, and lemon juice — yum! Always soak for a few hours fist for optimum nutrition, and although not as rich and fatty as cashews you’ll get a TON of energy!

  4. Miriam says:

    Now I know why my lasanga from another recipe was all watery.
    Soon I will have a perfect lasanga with your recipe :)

  5. S. Angell says:

    Freeking awesome vid–soo simple!!

  6. carolyn says:

    sounds like a winner! will try tonite! thanks for cheese recipe.

  7. Karen Bennett says:

    It is delicious. I have made other versions but they were runny and more complicated. The freshest and simplest is sometimes the best.

  8. Pingback: Daily Raw Inspiration – Raw Lasagna Recipe | Jinjee's Blog

  9. Linda says:

    Wow! This was really good. I am allergic to cashews so I used macadamia nuts and found it to be rich and satisfying. Thanks!

  10. liane says:

    ~Oh my gosh, Jinjee, thank you so much. Please break your rule and give us more recipes of old favourites! This is flipping delicious and has worked with pecans too! Corrrrrr. So great to have second helping and know it’s all so good for my body. I was so craving something substantial rather than salads and smoothies. Holy frogs. I’m still reeling from the flavours in my mouth. Can you freeze it? And do you have a fab curry recipe? Thanks again. x

    • Beate Epp says:

      Hey Liane :) Great site, your book looks awesome! Doesn’t surprise me to find you here :) Great people eat great food! :)

      Anyhow, just wanted to input on your desire for a curry recipe… Just use your fav greens with a good amount of lemon juice, sea salt, nutr. yeast, ground up almonds or cashews. Add smoked paprika powder, curry powder, some agave, and cut up sweet red pepper, very fine cut celery, and also very fine chopped cauliflower. Through in a hand full of raisins and then mix good with your hands. Put out into the sun and then just enjoy :) You can do many different varieties, depending on what you have and what you like :) Hope that helps dear :) Enjoy and spread your beauty around the world! xxx Beate

  11. Renata Lopez says:

    Thank you!, you guys are awesome~2nd day being raw and I feel awesome~I am already a vegan/vegetarian so the transition has been easy~I love this site~my favorite from now on~just signed up for you email too~blessed works!!!….love!

  12. Beate Epp says:

    Yes, loving it Jinjee, thanks! Always great ideas and recipes to pass on to friends :) Just had the collard green recipe but did it with swiss chard… delicous! I think the trick here was to add some olive oil wich I omitted for quite a while in those dishes, but it does really help with the swiss chard. I used apple cider vinegar and nutritional yeast like in the kale. It was soo good and our garden is full of yummy swiss chard! :) Just not quite sure what to do with the stems… hm…

    I feel so satisfied with this dish, yum! Had some fermented veggies with that too, hit perfectly the spot! Thanks for being always to inspiring dear :) Much love and happiness to you!

  13. GT says:

    Thanks 4 the tips on sunflower seeds, Jinjee. Actually, I decided to make the nut cheese with almonds, since that is what I had on hand, & I thought it came out just fine. Managed 2 reach that “ricotta texture” that was mentioned, seemed 2 taste right in the recipe, but thought it was a bit 2 dry, so added some almond milk, 2 make it a bit creamier. Tho in all honesty, slathering salt all over the zucchini rendered this lasagna a bit too salty 4 my tastes, but Ive decided the nut cheese concept is pure genius, & have been making this cheese like crazy, lately. (still only with almonds, since thats still all I have!) And it seems Im learning 2 diversify, since Im now using that $20 worth of almonds to make almond butter & almond cheese, as well a almond milk. But oh, the LOOKS I get, when I go in the grocery store & purchase $20 worth of almonds with food stamps! Seems FOOD is now just 1 more “status symbol”, in a nation that is far too obsessed with social/economic status, & some people think almonds r a “luxury food” that poor people shouldnt get 2 see too much of! Im pretty sure if most of these people, who look at me like Im COMMITTING A CRIME, when I buy a bag of almonds, had 2 live on the restricted diet that I do, MOST would just run off & kill themselves! I think they really just expect all us poor people 2 live on bologna sandwiches & cans of pork n beans! Which would kill ME quickly, Im sure, so no go! (there I go, launching into politics again…sorry) Tonight I tried wrapping nut cheese in fresh basil leaves & sprinkled with grated carrots & sesame seeds. (I put sesame seeds on everything these days.) Ok, the basil flavor was a bit overwhelming, but I just got a good price on a new basil plant, over at Trader Joes, and its been filling up the house with a lovely basil aroma, so have been looking for any excuse 2 munch on it! Is it wrong 2 eat so much basil?? I was doing some online research recently, trying to figure out what to do with all the leftover almond pulp, from making almond milk, & lo and behold! It turns out leftover almond pulp makes perfectly acceptable almond cheese! (with some extra moisture added. Been experimenting with adding extra lemon juice, olive oil, etc…) So now I wanna see lots more recipes that use nut cheeses! (If anybody has any ideas?) Still being tempted to bake almond cakes & cookies, etc, just so the pulp doesnt go 2 waste… I really cant eat cakes and cookies tho, because of my digestive issues, so end up just giving them away to family or friends… Or I eat them myself, & get SICK. (Im learning, slowly…) Been dehydrating a lot of it, in hopes I’ll figure out something better to do with it, eventually…

  14. Elaine Windsor Woods says:

    You can purchase Forks Over Knives at Whole Foods for $19.95. We just viewed it at church last Sabbath evening. Excellent for teaching a more healthful way to eat and live. I have been veggie since childhood. Now working on raw vegan diet. I am about 80% raw now. We have a wonderful raw vegan resturant in here in Fresno CA., called REVIVE. They do a lot of teaching and offer cooking schools

  15. Pingback: My Raw Food Transission to Vegetarian, my issues and why I am going Vegan | Vegan Vegetarian

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