Raw Vegan Lasagne

Name: Raw Vegan Lasagne
Prep time: 20 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 500 g/18 oz zucchini; 1/2 cup of soaked cashews; 1/2 cup of soaked, blanched almonds; 1/2 lemon, juice; 2 tbsp nutritional yeast; salt, pepper; 1 avocado; 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc); 1 clove of garlic; 1 tbsp nutritional yeast; 1/2 lemon, juice; salt, pepper; 1/2 cup of chopped sun-dried tomatoes; 1 cup of halved cherry tomatoes; handful of fresh basil; 1 clove of garlic; salt, pepper; 1 tbsp pine nuts; 1 tbsp poppy seeds

August 21, 2018 52 Comments

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Raw Vegan Lasagne with 3 different delicious layers.

Raw Vegan Lasagne that’s healthy, refreshing, and extremely delicious. It’s also super satiating, even without the baked pasta layer. It’s full of flavors and textures, thanks to the crunchy zucchini slices, the cheesy cashew and almond layer, the fragrant avocado pesto, and the sweet tomato sauce.

Raw vegan recipes are super refreshing this time of the year. Yes, they are also light, and healthy, but trust me, the best part is that you get an awesome, filling meal without turning on the oven.

This Raw Vegan Lasagne is one of my favorite of these recipes, especially because it’s not only delicious, but oh-so-pretty as well! And it’s quick and easy to make, plus it’s very customizable and totally fool-proof. So if you wanna impress your guests or just feel like spoiling yourself with something gorgeous, you will love this recipe!

Why Raw Vegan?

Whether you wanna try raw vegan recipes for health reasons, or just out of curiosity, I can guarantee you’ll have fun with this recipe!

Preparing a raw vegan meal is always such a fun and creative time in the kitchen. These kind of recipes are gorgeous and impressing, and have so much potential!

Raw vegan dishes like my Bolognese, Ramen, Fettuccine Alfredo, Mozzarella, or Zucchini Rolls Ups are some of the most interesting dishes I’ve ever made.

Plus they are the perfect good weather recipes, because these kind of foods are energizing, light, and filling. And you don’t have to turn on the oven or stove-top to make them!

How to make RAW VEGAN LASAGNE

Preparing this recipe may look intimidating at first, but it’s really not that difficult, so don’t worry.

You have 3 different delicious layers to prepare. Each of them are really simple, because all you do is put everything in the blender or food processor, and then process into a creamy (or chunky) cream.

For the ‘cheesy’ layer you use cashews and almonds, and flavor it with lemon juice and nutritional yeast.
The tomato layer is made with sun-dried and cherry tomatoes, basil, and garlic.
The green pesto layer is made with avocado and fresh herbs, with some garlic, lemon juice, and nutritional yeast again for extra flavor.
Once your sauces are ready, you cut the zucchini noodles using a mandoline slicer, a vegetable peeler, or simply a good knife. You can keep them long, or cut them in half for smaller pieces.
Now all you do is layer zucchini noodles and the different sauces.
Prepare this lasagne in a casserole dish, then slice and serve as traditional lasagne, or if you want to make sure it looks as pretty as possible, then prepare each serving individually on a plate.
Then sprinkle the top with your favorite nuts, seeds, herbs, sprouts, nutritional yeast or vegan parmesan. And enjoy! 😉

Make ahead tips

You can prepare the lasagne layers a few days ahead, then simply store the different fillings in separate air right containers in the fridge.

The noodles are best if you slice them maximum a few hours before serving. But if you absolutely must, you can also store them in the fridge for 1-2 days.

Best tools to make RAW VEGAN LASAGNE

Well, you actually don’t need anything special to prepare this recipe, however a few good tools will make your life a whole lot easier!

To make the ‘noodles’, I’d recommend you using one of these (click on the pictures for my favorite products):

MANDOLINE SLICER – Mandoline slicer is the quickest and easiest way to create perfectly thin and uniform zucchini noodles.
VEGETABLE PEELER – You can also create noodles with a vegetable peeler. Make sure to use thinner zucchinis which fit between the blades.

And to prepare the fillings, I suggest you using one of these (click on the pictures for my favorite products):

FOOD PROCESSOR – Using a food processor is the best way to create smooth or crunchy layers, depending on how you like your lasagne.
BLENDER – A good high speed blender is just as good to prepare this dish as a food processor.
MORTAR – You can also prepare this recipe using a mortar, pestle, and good sharp knife. You’ll have a little extra work with slicing, chopping, and smashing though.

Customize it the way you like it!

As I said, this Raw Vegan Lasagne is a very versatile and customizable recipe, so feel free to play around with the different layers.

Double any layers, if you prefer, or omit any and use whatever else you like instead.
Some great sauce options are: guacamole, any pesto (homemade or store-bought), nut cheese, chili sauce, a simple blend of summer veggies, or a creamy tahini sauce.
Or if you don’t mind not keeping it raw, you could also use a vegan cheesy sauce, or hummus.
You can also add seeds, sprouts, vegan feta cheese, chopped nuts, veggies, or olives to the sauces to give the dish more texture.
And if you don’t like raw zucchinis, marinate the slices for a few hours in your favorite marinade. A simple mixture of soy sauce or tamari, lemon juice, maple syrup, and spices do magic to zucchini.

AWESOME RECREATIONS FROM YOU:

More RAW VEGAN recipes to try:

Raw Vegan Cashew Mozzarella
Raw Vegan Bolognese
Cold Tahini and Cucumber Soup
Raw Vegan Fettuccine Alfredo
Pickled Rainbow Cauliflower
Simple Raw Zucchini Roll-Ups
Raw Carrot Cake with Cashew Frosting
Cultured Cashew Cheese