Raw Vegan Lasagna



This raw, vegan, gluten-free lasagna recipe is so surprisingly simple! It uses minimal ingredients for easy digestion. Loaded with nutrients from whole, real and fresh foods - no chemicals or preservatives! It tastes so good and leaves you feeling so healthy and satisfied, I think you'll always start to opt for this lean, clean and green lasagna recipe.


Raw I Vegan I Gluten Free


Serves: 2

Time: 45 minutes


Zucchini Noodles

2 zucchini, ribboned*

4 tsp. olive oil

1/4 tsp. salt


*Use a vegetable peeler to make thin slices. I find I can typically do 3 - 6 slices in one spot before hitting the center seeds. Carefully work your way around the zucchini, making as many ribbons as possible.


Cashew Cheese

1 cup raw cashews, soaked 2+ hours

2 tbsp. lemon juice

2 tbsp. olive oil

2 tsp. dried thyme

2 tsp. nutritional yeast

1/4 tsp. salt

1/4 tsp. pepper

2+ tbsp. water, more as needed


Tomato Sauce

1 cup cherry tomatoes

1/3 cup sun dried tomatoes

2 cloves garlic, minced

1 tbsp. olive oil

2 tsp. lemon juice

1 tsp. coconut sugar

1/2 tsp. dried thyme

Salt and pepper to taste


Pesto Sauce

1/2 avocado, sliced

1/4 cup raw cashews

2 cups basil (Italian basil, Thai basil, or Lemon basil)

1/2 cup olive oil

2 tbsp. lemon juice

Salt and pepper to taste


This raw, vegan, gluten-free lasagna recipe is so surprisingly simple! It uses minimal ingredients for easy digestion. Loaded with nutrients from whole, real and fresh foods - no chemicals or preservatives! It tastes so good and leaves you feeling so healthy and satisfied, I think you'll always start to opt for this lean, clean and green lasagna recipe.

Ribbon your zucchini and place them in a bowl. Add the olive oil and salt. Mix to evenly coat. Set aside.


Drain your soaked cashews and place all the 'cheese' ingredients in a blender or food processor. Mix on medium-high speed until well combined. You are looking for a hummus like texture. Adjust the consistency with more liquid as needed. Transfer the mixture to a bowl and rinse the food processor.


Add all the tomato sauce ingredients to the processor and pulse until well combined. You want it to remain a bit chunky. Taste and adjust as desired. Transfer the mixture to a bowl and rinse the food processor.


Add all the pesto ingredients to the processor and pulse until well combined. You want it to remain a bit chunky. Taste and adjust as desired. Transfer the mixture to a bowl.


With all the sauces made and the zucchini noodles marinated, it's time to layer the lasagnas onto each plate. Start with a solid base of zucchini. I like to half the ribbons and create a square shape. The noodles are thin so layer 2 - 3 slices. Next spoon and spread the cashew cheese on top. Layer the tomato sauce evenly over the cheese. Add the pesto sauce in a thin layer. Continue the process adding more zucchini, cheese, tomato, pesto.. until you have 3 layers of zucchini. Finish with a layer of cheese on top. When both lasagnas have been plated, garnish with fresh herbs and sun dried tomato slices!


Enjoy fresh or store 1 day in the fridge. Store leftover sauces separately 2 - 3 days in the fridge.

Note: when storing the pesto, cover the top of the jar with olive oil to keep it from browning; even with the avocado it will keep for a week!


This raw, vegan, gluten-free lasagna recipe is so surprisingly simple! It uses minimal ingredients for easy digestion. Loaded with nutrients from whole, real and fresh foods - no chemicals or preservatives! It tastes so good and leaves you feeling so healthy and satisfied, I think you'll always start to opt for this lean, clean and green lasagna recipe.
This raw, vegan, gluten-free lasagna recipe is so surprisingly simple! It uses minimal ingredients for easy digestion. Loaded with nutrients from whole, real and fresh foods - no chemicals or preservatives! It tastes so good and leaves you feeling so healthy and satisfied, I think you'll always start to opt for this lean, clean and green lasagna recipe.

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