Raw Vegan Lasagna
I have been wanting to create a recipe for raw lasagna for a while now. Today was the day and I am pretty excited about how this turned out. I mixed things up a bit by making a spinach-walnut pesto, a delicious tomato sauce, an exciting cashew cheese and using some traditional sausage herbs, a walnut “sausage” to top it all off. Throw in a few sliced fresh tomatoes and you have a wonderful dish.
I have also included instructions on how to make take the same lasagna ingredients and make tasty little “lasagna rolls” that kids or company will enjoy. This dish is packed with nutrients, delicious and very satisfying!
Raw Vegan Lasagna with Spinach Walnut Pesto and Walnut "Sausage"
SERVES 4
Ingredients
- 1 medium zucchini, sliced thin lengthwise
- 1 tomato, sliced thin
- Marinara Sauce
- Spinach Walnut Pesto
- Cashew Cheese
- Walnut Sage “Sausage”
- Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese.
- Top with a layer of zucchini and top that with pesto.
- Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that.
- Finish off with one more layer of zucchini, marinara sauce, cashew cheese, spinach pesto and sprinkle top with walnut sage “sausage”.
Marinara Sauce
- 1 clove garlic
- 1 cup sun-dried tomatoes, softened
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 4 dates, soaked until soft and pitted
- 2 tablespoons water (if needed)
- 1 teaspoon italian spices
- With food processor running, drop garlic in and chop fine.
- Add remaining ingredients. Process until smooth.
Spinach Walnut Pesto
- 2 cloves garlic
- 3 cups spinach
- 1/3 cup olive oil
- 1/2 cup walnuts, soaked at least 6 hours, drained and dried
- 1/2 lemon, juice from
- With food processor running, drop in garlic.
- Add remaining ingredients and process until a paste is formed.
Cashew Cheese
- 3/4 cup cashews, soaked overnight, drained
- 1 clove garlic
- 1 teaspoon lemon juice
- pinch Himalayan Salt and pepper
- Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.
- 2 cups walnuts, soaked for at least 6 hours in fridge, drained and rinsed
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon fresh rosemary, chopped fine
- 2 tablespoons nama shoyu
- Himalayan salt and pepper to taste
- Place all ingredients in food processor.
- Process until coarse crumb is achieved.
To make the rolls
- Place a strip of zucchini, cut length wise on the counter.
- Layer sauce, “cheese”, pesto, and “sausage” only on 2″ of the strip next to the edge.
- Roll up and slice in half.
Diana wrote on October 6, 2012
This looks fantastic! what nut can i substitute for walnuts? I’m allergic to them (but only them, thank goodness!). thanks!
Angela wrote on July 15, 2012
We tried the lasagna friday night, my husband loved it. I had some of the textures off since I’ve only started making raw dinners. The cheese portion did not seem large enough so I will double the recipe next time. Thank you for the delicious recipe.
The Preppy Vegan wrote on July 7, 2012
My small-town grocery store doesn’t sell pine nuts, so THANK YOU for giving me a good alternative for homemade pesto! Can’t wait to try!
Jax Roberson wrote on June 28, 2012
Ok, this is probably the most technical raw recipe I have tried so far and I have to say, well worth the time and effort. I have lost most all food cravings since going raw but not for this. I lose sleep thinking about eating this lasagna! Thank you so much for this recipe! I make one batch and keep all the ingredients seperate in the fridge,just slice up a zucchini and voila dinner in 5 minutes! I ate off this recipe for an entire week! Thank you again!
Meghan Newsom wrote on May 3, 2012
I found these via pinterest and it looks amazing! Thank you so much, I am going to start soaking everything right now so we can have these for dinner tomorrow night. Yummy!
Mandy wrote on April 21, 2012
Hi! Wondering how many servings this recipe makes? Thanks!
sara dm wrote on April 9, 2012
Both versions are really good, the rollini a little more tricky to prepare then lasagna. Anyway besides the planning for the nuts soaking then everything is very easy. I had it for dinner and the morning after I felt super super good. Now I’m waiting for the buckwheat to sprout so I can use the left over for pizza!
Julie wrote on March 7, 2012
Your lasagna looks very time consuming compared to others that I’ve seen that are raw maybe I’ll check out another recipe of yours that’s not so complex.
April wrote on February 1, 2012
Holy s*** that looks so good.