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.
Raw Chef Dosa wrote on September 22, 2011
Great Recipes & Photography . I am inspired by your creative approach to raw foods. Thanks for your work.
Kendra wrote on September 21, 2011
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 : )
Cyndi wrote on September 21, 2011
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.
Cathy wrote on September 20, 2011
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?
Fawn (Me Amoeba) wrote on September 19, 2011
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. 🙂
Margaret wrote on September 18, 2011
Your recipes always make me want it asap. Just mouthwatering!
Thank you
Isobelle wrote on September 18, 2011
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!
GetSkinny GoVegan wrote on September 17, 2011
This looks wonderful-just takes a little extra prep preparing each ingredient. But a real beauty once it’s finished!
Karen C wrote on September 17, 2011
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.