Green Evi

my love for vegan foods

  • Home
  • Recipes
  • Photography
  • About
  • Contact

Raw Vegan Lasagne

August 21, 2018 52 Comments

Jump to Recipe·Print Recipe

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.

  1. For the β€˜cheesy’ layer you use cashews and almonds, and flavor it with lemon juice and nutritional yeast.
  2. The tomato layer is made with sun-dried and cherry tomatoes, basil, and garlic.
  3. The green pesto layer is made with avocado and fresh herbs, with some garlic, lemon juice, and nutritional yeast again for extra flavor.
  4. 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.
  5. Now all you do is layer zucchini noodles and the different sauces.
  6. 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.
  7. Then sprinkle the top with your favorite nuts, seeds, herbs, sprouts, nutritional yeast or vegan parmesan. And enjoy! πŸ˜‰

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 β€˜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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raw Vegan Lasagne


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 15 reviews

  • Total Time: 20 mins
  • Yield: 2-4 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • 500 g/18 oz zucchini

For the cashew-almond layer

  • 1/2 cup of soaked cashews
  • 1/2 cup of soaked, blanched almonds
  • 1/2 lemon, juice
  • 2 tbsp nutritional yeast
  • salt, pepper

For the pesto layer

  • 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

For the tomato layer

  • 1/2 cup of chopped sun-dried tomatoes
  • 1 cup of halved cherry tomatoes
  • handful of fresh basil
  • 1 clove of garlic
  • salt, pepper

To serve

  • 1 tbsp pine nuts
  • 1 tbsp poppy seeds


Instructions

  1. Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
  2. Prepare fillings. For the cashew-almond layer add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water, if needed. It’s best when it’s not super creamy and still has some texture.
  3. For the pesto layer add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth.
  4. For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.
  5. To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices.
  6. Alternatively, if you don’t serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices.
  7. Sprinkle with nuts and seeds of your choice. Enjoy!
  • Prep Time: 20 mins
  • Category: Main
  • Cuisine: Vegan

Did you make this recipe?

Tag @green_evi on Instagram and hashtag it #greenevi β™₯︎

More vegan recipes for you

« Vegan Cashew Cheese with Tomato and Herbs
Vegan Tomato Flatbread »

Comments

  1. angiesrecipes says

    August 22, 2018 at 5:21 am

    Such a beauty! Love all those gorgeous layers.

    Reply
    • green evi says

      August 30, 2018 at 5:35 am

      Thank you, Angie!

      Reply
  2. lucie says

    September 1, 2018 at 1:04 pm

    Stunning photography as always Evi, and your recipes are always so inspiring.

    Reply
    • green evi says

      September 5, 2018 at 3:09 pm

      Thank you, Lucie ❀️

      Reply
  3. 2pots2cook says

    September 23, 2018 at 2:24 pm

    Never thought of raw version. Thank you for great idea !

    Reply
    • green evi says

      September 25, 2018 at 2:47 pm

      Thank you πŸ™‚

      Reply
  4. Dean Panicker says

    January 8, 2019 at 11:51 am

    This is amazing, I want to try this soon. The photographs are absolutely stunning.

    Reply
    • green evi says

      January 11, 2019 at 11:55 am

      Thank you πŸ™‚

      Reply
  5. Andrea Hayes says

    April 16, 2019 at 6:21 pm

    How many zucchinis do I need for this recipe?

    Reply
    • green evi says

      April 17, 2019 at 9:43 am

      Hi Andrea, it depends on the size of your zucchinis, but about 3-4 medium ones.

      Reply
    • Virginia says

      July 16, 2020 at 2:48 am

      Can I double up on almonds or use walnuts? I used all my cashews for cashew cheese for another meal.

      Reply
      • green evi says

        July 16, 2020 at 3:23 pm

        Absolutely! Both could work great here.
        Let me know how it turns out πŸ˜‰

        Reply
  6. Toya says

    April 28, 2019 at 9:46 pm

    I made this in a Rae class that I took and didn’t keep the recipe but now I will. Thank you!

    Reply
    • green evi says

      April 29, 2019 at 2:20 pm

      I don’t think it was this exact same recipe, but I really hope you’ll like this one too πŸ˜‰

      Reply
  7. Grantham Taylor, Hughes says

    July 19, 2019 at 1:51 pm

    My wife and I have been 100% raw vegan for 14 yrs and appreciate anything supportive of the life style. Thanks for the recipe

    Reply
    • green evi says

      July 24, 2019 at 1:02 pm

      Wow, 14 years?! You are awesome!! ❀️

      Reply
      • Lauren says

        August 10, 2021 at 11:36 pm

        Just made this for lunch and it is AMAZING! so much flavor and very filling.
        I didn’t miss noodles, oil or warmth….I am very impressed.

        Thank you for sharing!!

        Reply
        • green evi says

          August 11, 2021 at 8:16 am

          Thanks for your awesome feedback, Lauren! I’m so happy to hear you liked this πŸ™‚

          Reply
    • bd says

      May 2, 2021 at 8:04 am

      do you have a weekly meal plan you could share? i’ve been vegan for almost twenty years (and a strict vegetarian for over a decade before that). i love raw foods and dabble in it but have never found a meal plan that wasn’t overly complicated (a ton of prepping and super expensive). i’m not great in either department! i don’t even cook now … it’s not my thing. i like simple and fast. my long-term goal is to be mostly raw, though. if you have any tips or could share an idea of a simplified raw meal plan, that would be greatly appreciated.

      Reply
      • Lesley Tarleton says

        March 21, 2023 at 1:01 pm

        wondering if you received a reply from blogger as I too would need help.I have been vegan 40 years.

        Reply
        • green evi says

          March 22, 2023 at 12:08 pm

          Oh no, I’m so sorry! Somehow I totally missed that comment. Normally I always answer every comment.

          Unfortunately I don’t have a weekly meal plan to share with you. I am not a nutritionist or dietitian, so I don’t feel comfortable sharing such things on the internet.
          I also don’t follow a raw vegan diet, it’s just that I find such recipes fascinating and simply enjoy experimenting with them. πŸ˜›
          There are many raw vegan recipes on my blog though, you can find them here.
          Some of my favorites are this Ramen, this Mozzarella, this Fettuccine Alfredo, and these Zucchini Roll Ups.
          I hope you find something to try here πŸ™‚

          Reply
  8. animlives says

    September 19, 2019 at 6:12 pm

    I tried this and I absolutely loved it!! What creativity! And the nut cashew/almond layer reminded me of ricotta texture. I enjoyed eating this meal. Very filling also. Very easy to make too. The marinara layer was delish too and no soaking for sun dried tomatoes. Really great meal!!! Thank you so much for sharing!

    Reply
    • green evi says

      September 23, 2019 at 8:31 am

      So happy to hear you liked it πŸ™‚

      Reply
  9. Becca says

    April 28, 2020 at 4:05 am

    This was very delicious and filling!! I switched out sunflower seeds for both the almond and the pine nuts to make it a little more cost effective and it worked really well. Great as left overs the next day πŸ™‚

    Reply
    • green evi says

      April 28, 2020 at 2:05 pm

      Hey Becca,
      I’m so glad to hear you liked the recipe!
      Using sunflower seeds is a great idea, definitely trying it next time πŸ™‚

      Reply
  10. April says

    August 30, 2020 at 7:25 pm

    I have to admit, I was not excited about this recipe. I only tried it because I’m trying a raw food diet for the next two weeks. I’m not a huge fan of lasagna. This however, is WAY better than lasagna. While making it, I thought ‘wow, this is a lot of work. I won’t be making this again.’ After tasting this however, I will definitely be making it again, and again. I’m glad I didn’t half the recipe like I originally planned, because now I have plenty of leftovers. This is now one of my favorite foods. Thank you so much for sharing this with us.

    Reply
    • green evi says

      August 31, 2020 at 3:26 pm

      Hi April,
      I totally know what you mean, it’s indeed a lot of work to prepare this lasagne. But I’m so glad you liked the recipe at the end!
      Enjoy the leftovers throughout the week πŸ˜‰

      Reply
  11. Samantha says

    September 15, 2020 at 1:45 am

    This looks AMAZING. I love zucchini and this looks like the perfect way to use it for dinner tonight!

    Reply
    • green evi says

      September 15, 2020 at 1:48 pm

      Thanks, Samantha!
      I hope you’ll try it πŸ™‚

      Reply
  12. Chelle Thompson says

    November 26, 2020 at 3:03 am

    I finally made this other night and I LOVE it. So much flavor! This is sure to be one of my go-to dishes from here on out.

    Reply
    • green evi says

      November 26, 2020 at 9:47 am

      I’m so glad you liked it, Chelle πŸ™‚

      Reply
  13. Becky says

    November 26, 2020 at 7:39 am

    Giada! I made your gorgeous recipe yesterday– thanks for inspiring me to eat better, go further =)

    Reply
    • green evi says

      November 26, 2020 at 9:48 am

      Thanks for your lovely feedback, Becky πŸ™‚

      Reply
  14. jaclyn says

    February 18, 2021 at 4:19 am

    How long do you soak the cashews & blanched almonds for?
    Thank you! <3

    Reply
    • green evi says

      February 18, 2021 at 9:22 am

      I usually do anything between 4 to 12 hours of soaking.
      Or if I have limited time, I simply cook them in boiling water for about 15 minutes. It’s technically not a raw recipe then anymore, but I don’t mind πŸ˜‰

      Reply
  15. Kerry says

    June 2, 2021 at 8:26 am

    First raw meal I have ever made and this recipe is a keeper!!!
    Fresh, flavoursome and filling
    Loved it
    Thank you!!

    Reply
    • green evi says

      June 2, 2021 at 8:58 am

      I’m so glad you liked it, Kerry! Thanks for your awesome feedback! πŸ™‚

      Reply
  16. Leah Hudson says

    November 28, 2021 at 5:05 pm

    In there nutritional information on this recipe?

    Reply
    • green evi says

      December 8, 2021 at 1:56 pm

      Hi Leah,
      I’m not a nutritionist or dietitian, so I don’t like to provide nutritional information about my recipes. But I personally always like to use sites like Cronometer to check such things πŸ˜‰

      Reply
  17. Mark Kasper says

    April 3, 2022 at 6:03 pm

    made it today,but with cucumber instead of zuc’s. it taste great.the cucumber noodles were a little thick though. it was delicious. thank you for recipe

    Reply
    • green evi says

      April 11, 2022 at 1:55 pm

      I’m glad you liked it. Using cucumbers is such a great idea!

      Reply
  18. Franci Nakamura says

    March 26, 2023 at 10:59 pm

    Oh my gosh! Made this today and it was delish!!! Marinated the zucchini in lemon juice, soy sauce, dried basil & oregano. Sooooo good and easy. Soaked the cashews for 2 hours. Will make it again. Thanks for a great recipe!

    Reply
    • green evi says

      March 27, 2023 at 10:44 am

      Thank you for the lovely feedback, Franci! I’m so happy to hear you enjoyed the recipe 😊

      Reply
  19. LilVegan says

    July 9, 2023 at 12:38 am

    I need to do a raw alkaline dish, I could only guess if its raw alkaline then I would have to eat it cold.

    Reply
    • green evi says

      November 17, 2023 at 3:16 pm

      I’m sorry, I don’t know a lot about the alkaline diet…

      Reply
  20. Sebastian says

    October 12, 2023 at 8:38 pm

    Best lasagne ever! Great recipe. I will be sharing this with many friends. Thank you.

    Reply
    • green evi says

      November 17, 2023 at 3:21 pm

      I’m so glad you like it πŸ™‚

      Reply
  21. Mr Gordon Fisher says

    April 13, 2024 at 6:46 am

    I made this last night and, although it didn’t look as pretty as yours, it tasted absolutely amazing! I’m neither a raw eater or a vegan, but I am steering myself towards a fully plant based diet and will be trying more of your recipes in the near future. Thank you.

    Reply
    • green evi says

      May 3, 2024 at 11:40 am

      I’m so glad to hear this, thanks for your awesome feedback πŸ™‚

      Reply
  22. Freddy says

    May 12, 2024 at 11:12 pm

    Hi there, how to get the raw lasagna recipe without having all those adds going through it?

    Thank you πŸ™

    Ps: looks really yummy and looking forward to give it a try πŸ™‚

    Reply
    • green evi says

      May 13, 2024 at 2:03 pm

      Hi Freddy,
      I know, ads can be annoying, but they help me cover the cost of running a blog (domain, hosting, etc.). I don’t personally decide on the placement of the ads, so unfortunately I can’t set whether they appear within the blog post or the recipe.
      However you should be able to close them, if they get to overwhelming – for example a video. And of course you can always use something like an ad blocker….though I always appreciate if people visit my site without an ad blocker πŸ˜‰
      Let me know if you try the recipe, I hope you will like it 😘

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe for news

Budget-Friendly

More Cheap Recipes

Ideas for the Holidays

More Holiday Recipes

VEGAN CHEESE

More Cheese Recipes

RAW VEGAN

More Raw Recipes

INSTAGRAM

[instagram-feed]
Privacy Policy β€’ Impressum

Copyright © 2025 · GREENEVI.COM