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


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




3-4 Sundried






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).



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,


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