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!
Fill 2″ in from edge.
Roll up and cut in half with a serrated knife.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.
Walnut Sage “Sausage”
- 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.
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Todra wrote on April 29, 2013
My guy and I made this last night. We fermented the cashew cheese and made a raw basil pesto instead of spinach. It was wonderful. I especially liked the walnut “sausage”. This is such an easy raw recipe. I’ll definitely make it again. Thanks!
Mikki wrote on March 31, 2013
Thank you for the wonderful recipe. I made this tonight and it was AMAZING!!
Sara wrote on March 27, 2013
Lasagna? Wow. At least call these strange things something that doesn’t totally insult the real thing.
Susan wrote on March 27, 2013
Sorry you feel that way, Sara! There are many lasagnas that are made from many different things. You might actually like this one.
Susan wrote on March 16, 2013
P.S. I’m another Susan than the copy cat on the website, I just happened to have the same name.
Susan wrote on March 16, 2013
You created this recipe? What about you just copied it? Doesn’t matter, but don’t act like you’ve came up with this recipe by yourself. It’s been on the internet and learned in Raw Food courses for yours.. Doesn’t make the recipe any less, but stil it annoys me that people want to credit for things instead of simply just commenting or complenting about where they’ve the got it from.
Susan wrote on March 16, 2013
Susan: Yes, I created this (specific) recipe. Of course there are other recipes for raw lasagna on the web. But this one, was created in my kitchen, using ingredients combined in a way that unique to this specific recipe. I did not create the idea of raw lasagna, never said I did. That is the beauty of creating different recipes. They may have the same theme but they are all individual in their creation. Cheers!
Dave wrote on February 11, 2013
How many servings does this recipe make?
Jodi wrote on January 10, 2013
I made the roll ups last night for a dinner party and they were a huge it! They all thought there was meat in them. I told them afterward they were raw 🙂 This was my first raw food meal I made for myself let alone guests and it was fantastic! Although it got a little time consuming, its well worth it! I also made the Chocolate Coconut Tart and it was incredible! Thank you so much!!! Your site is RAWMAZING!!!!!
Alexis K. wrote on November 5, 2012
Susan this was really good! I made the lasagna last night and ate it for dinner, then I made the rollups for lunch today. So good! Thanks for all you do!
Amber wrote on October 15, 2012
Can this be frozen or refrigerated at least for a few days and still taste good 2-3 days later?
Susan wrote on October 15, 2012
I haven’t tried freezing it and I would eat it as soon as possible. There is a lot of moisture in the zucchini that will leach out and make the dish soggy. Cheers!