Your whole food, plant-based life.

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"



  • 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.
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  1. Christine wrote on May 15, 2015

    I made this today for hubby and me. Hands down the best lasagna recipe ever. Every part just goes together so well and the marinara sauce is to die for. The flavours are so wonderful. I can’t believe I ever ate cooked lasagna because this is so much better. Thank you so much for this fabulous recipe!

  2. Zoë Racca wrote on February 6, 2015

    I just made this for dinner tonight and I almost died from how I incredible this tasted! Thank you!

  3. Donna Inger wrote on October 2, 2014

    I just made this. It is a bit of work but oh so worth it! I will make this again.

  4. Aiden wrote on April 22, 2014

    Would have to try out this recipe over the weekend.

  5. Ann wrote on April 6, 2014

    Just made this and it is amazing!!!!! :)

  6. Stefie wrote on November 25, 2013

    My words after first taste were
    “OMG, I died and went to heaven”
    so many flavors in this lasagna

  7. Jen wrote on November 2, 2013

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

  8. shannon finley wrote on August 18, 2013

    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

  9. Emily wrote on August 7, 2013

    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!


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