Raw Vegan Lasagna

by Susan on September 15, 2011

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


  • 1 medium zucchini, sliced thin lengthwise
  • 1 tomato, sliced thin
  • Marinara Sauce
  • Spinach Walnut Pesto
  • Cashew Cheese
  • Walnut Sage “Sausage”
1. Place a layer of zucchini on a plate. Top with marinara sauce, fresh tomato slices and cashew cheese. 
2. Top with a layer of zucchini and top that with pesto.
3. Top with another layer of zucchini and sprinkle the walnut pesto and fresh tomatoes on top of that. 
4. 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

1.  With food processor running, drop garlic in and chop fine.

2.  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

1.  With food processor running, drop in garlic.

2.  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
1. 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
1. Place all ingredients in food processor. 
2. Process until coarse crumb is achieved.


To make the rolls:
1. Place a strip of zucchini, cut length wise on the counter. 
2. Layer sauce, “cheese”,  pesto, and “sausage” only on 2″ of the strip next to the edge. 
3. Roll up and slice in half. 
Fill 2″ in from edge.
Roll up and cut in half with a serrated knife. 
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{ 63 comments… read them below or add one }

Erika Rier September 15, 2011 at 6:56 pm

Those lasagna rolls look fabulous! I was just just thinking about making a raw manicotti but these look even yummier.


Jennifer Minar-Jaynes September 15, 2011 at 8:37 pm

These look unbelievable. Do you take your own photos? Beautiful site w/ lots of great content & presentation. SO impressed!

– Jennifer


Susan September 15, 2011 at 8:48 pm

Yes, I take my own photos. Thanks! :-)


Shakira September 16, 2011 at 9:35 am

this and the tomato tarts are my favourite recipes so far!


Catherine September 16, 2011 at 11:59 am

When I saw your first photo I thought, “well that looks yummy”, but then I moved down to your Lasagna Rolls and I audibly said, “Oooohhhhhh!” My kids at the other side of the room all wanted to know what caught my attention and had the same response when they saw the Lasagna Rolls. I guess we’ll be having Lasagna Rolls for dinner this weekend. Thank You!!!!


Laura Bloom September 16, 2011 at 1:47 pm

WOW! I just found your site yesterday (where have you been all my life…) and I am in LOVE with your recipes and your GORGEOUS photos! All of them are complete works of Art! The fresh vibrancy of raw foods … bursting with color, nutrients and flavor! YUM! I’m so inspired to make these this weekend. The spinach walnut pesto and the walnut “sausage” – brilliant! Thank you for sharing with us!


April September 16, 2011 at 2:43 pm

This looks delicious. I always enjoy looking at your delicious recipes!


Lynn September 16, 2011 at 3:44 pm

Hi Susan sorry to comment on your blog but I have emailed and am not sure what to do. I bought the PDF RAWMAZING book and I tried downloading but it did not work., the link has now expired have you any ideas what to do ? Thanks and best wishes x


Susan September 16, 2011 at 10:12 pm

Lynn: I have sent you 3 emails including a pdf of the book. You might want to check your spam folder. :-)


Chris September 16, 2011 at 8:44 pm

Oh, wow, Susan! That looks so AMAZING!!!


Madison September 16, 2011 at 8:50 pm

I love this idea, I am counting calories and a heavy lasagna is a “no no” for me right now (Not that I wouldn’t love to have it) but I like eating to feed my body the right fuel, it also keeps me looking young.


Karen C September 17, 2011 at 12:26 pm

I saw this on tastespotting and have always been intimidated of making raw food in my kitchen. But I am incredibly impressed as to how simple this recipe is (despite many parts). Thank you for this! And beautiful photographs as well.


GetSkinny GoVegan September 17, 2011 at 8:14 pm

This looks wonderful-just takes a little extra prep preparing each ingredient. But a real beauty once it’s finished!


Isobelle September 18, 2011 at 4:44 pm

This looks wonderful! I tried making raw lasagna a long time ago, but felt that it was missing something. I think that walnut “sausage” and walnut pesto looks like the perfect add-ons for it!


Margaret September 18, 2011 at 11:59 pm

Your recipes always make me want it asap. Just mouthwatering!
Thank you


Fawn (Me Amoeba) September 19, 2011 at 9:19 pm

What a mouthwatering dish! I’ve always wanted to make a raw lasagna too. Your lasagna rolls looks lovely and creative. They are perfect for special occasions. I am so excited to make one. :)


Cathy September 20, 2011 at 10:04 pm

I’m trying to get into raw foods, and I’m glad to see something so delicious and complex that doesn’t require a dehydrator since I don’t have one yet. How do you “soften” sun-dried tomatoes? Do you soak them?


Cyndi September 21, 2011 at 1:55 pm

This looks quite do-able. I have a recipe from Russel James for his raw lasagna but sooo many ingredients and it looks like it will take forever to make and assemble I haven’t even attempted it.
I am going to try this one.
Thanks for another recipe that isn’t intimidating to try.


Kendra September 21, 2011 at 7:39 pm

Wow. This is amazing! We made this dish for supper tonight and the whole family fell in love! My 3rd grade son even asked if he could take it for lunch tomorrow! It was so good there were no leftovers. Next time we will have to make more for day 2. Thank you for this treasure : )


Raw Chef Dosa September 22, 2011 at 9:36 am

Great Recipes & Photography . I am inspired by your creative approach to raw foods. Thanks for your work.


Michele September 22, 2011 at 11:48 am

I made this to sneak in some great raw food for a family get-together on Sunday. It was well-received! I loved this and had a hard time not eating them all as I was preparing them! This recipe is a keeper!! :)


Mitone September 23, 2011 at 9:24 am

That is the most beautiful raw lasagna I have ever seen! It looks so good I might even get my meat-eating family to enjoy! Wow…your photography is so beautiful!


Rhonda September 27, 2011 at 3:55 pm

My mom used to make stuffed mushrooms when I was a kid that were stuffed with sausage dressing. Haven’t eaten them in over 20 years but I do believe I am going to make some only with your sausage filling instead. No doubt they will be much healthier and delicious I am sure!


Brittany September 28, 2011 at 4:11 pm

Looks amazing I can’t wait to make this! Thank you for putting up more recipes lately that don’t require a dehydrator. I really appreciate it!!!
I love your recipes! You truly have a gift!
God bless!


Rob Whitaker October 4, 2011 at 7:02 pm

This was my first venture into the Raw Phenomenon and I must say it was delicious.


Lana October 20, 2011 at 8:52 am

Oh gosh, another genius recipe! Looks sooo yummy. Love your blog 😀


Barbara November 15, 2011 at 4:11 pm

I just finished making the roll ups….They are amazingly good and very easy…
Thank you for posting such an awesome recipe!!!


Lauren November 30, 2011 at 1:59 pm

I have a soy allergy, so alas, no nama shoyu. Is there anything you can think of to replace it with for the walnut sage “sausage”?


Susan November 30, 2011 at 3:34 pm

You can try Braggs Liquid Aminos. :-)


Marialyn January 26, 2012 at 10:04 am

You saved me with this recipe! I recently volunteered to take meals in to a relative diagnosed with pancreatic cancer. In an effort to beat the disease, she and her husband have converted to a raw diet. Nobody else is taking in meals since this seems a little intimidating to most folks. But I have recently begun experimenting with a plant-based diet and have tried several raw recipes. Last night, I prepared three different recipes from raw cookbooks. Each one turned out more awful than the last! In a panic, I came to your website (where I should have come first, I know) and decided to try this lasagna. OH! It’s perfect. My cousin has almost no appetite, so I wanted to make something that was visually enticing as well as delicious. I’m headed out the door now with your lasagna rolls and your orange chocolate cheesecake. Thank You!!!


Susan January 26, 2012 at 10:49 am

Thank you for letting me know!! Cheers!


April February 1, 2012 at 12:30 am

Holy s*** that looks so good.


Julie March 7, 2012 at 7:03 pm

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.


sara dm April 9, 2012 at 11:58 am

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!


Mandy April 21, 2012 at 8:40 am

Hi! Wondering how many servings this recipe makes? Thanks!


Meghan Newsom May 3, 2012 at 12:04 pm

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!


Jax Roberson June 28, 2012 at 9:27 am

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!


The Preppy Vegan July 7, 2012 at 10:57 am

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!


Angela July 15, 2012 at 12:28 pm

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.


Diana October 6, 2012 at 5:45 pm

This looks fantastic! what nut can i substitute for walnuts? I’m allergic to them (but only them, thank goodness!). thanks!


Amber October 15, 2012 at 9:30 am

Can this be frozen or refrigerated at least for a few days and still taste good 2-3 days later?


Susan October 15, 2012 at 1:33 pm

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!


Alexis K. November 5, 2012 at 11:04 am

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!


Jodi January 10, 2013 at 7:33 pm

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!!!!!


Dave February 11, 2013 at 9:36 pm

How many servings does this recipe make?


Susan March 16, 2013 at 8:34 am

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 March 16, 2013 at 10:45 am

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!


Susan March 16, 2013 at 8:35 am

P.S. I’m another Susan than the copy cat on the website, I just happened to have the same name.


Sara March 27, 2013 at 6:12 pm

Lasagna? Wow. At least call these strange things something that doesn’t totally insult the real thing.


Susan March 27, 2013 at 6:27 pm

Sorry you feel that way, Sara! There are many lasagnas that are made from many different things. You might actually like this one.


Mikki March 31, 2013 at 10:56 pm

Thank you for the wonderful recipe. I made this tonight and it was AMAZING!!


Todra April 29, 2013 at 9:53 am

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!


Stacey May 29, 2013 at 9:50 pm

This is a solid recipe. I invited a non-raw friend over for dinner and she said she liked it better than cooked lasagna.
In my opinion, you only need to make half the walnut sausage recipe. I had a lot left over. Also, if you don’t have sage, thyme and marjoram and don’t want to invest in a bottle of each, buy a poultry seasoning blend. That’s what I did. Finally, you might consider making each element in the morning, stored in separate containers to let the flavors meld. I will definitely make this again.


Emily August 7, 2013 at 5:19 pm

Just had this wih my family. Everyone but me is a meat eater and have never been introduced to eating raw. I got great reactions! The only complaint was more veggies and a little less sauce. I made the walnut “sausage” with soy sauce not Nama shoyu. Very yummy and fresh! I will definitly make this again!


shannon finley August 18, 2013 at 11:42 am

This is amazing. I just made it and my meat eater husband loves it!

Thanks so much for sharing your creative and tasty recipes! Five Stars


Jen November 2, 2013 at 4:08 pm

What type of slicer did you use to slice the zucchini so thin and uniform?


Susan November 2, 2013 at 4:29 pm

I use a Benriner Mandoline. You can see more about it here: http://www.rawmazing.com/cucumber-noodles-with-coconut-lime-cumin-dressing/


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