Raw Lasagne

You get a delicious, oh-so-pretty and filling meal without turning on the oven

Raw Lasagne Plant-based vegan recipe
Photo by Eva Oravecz

This raw vegan lasagne is healthy, refreshing, and extremely delicious. It’s also super satiating, even without the baked pasta layer. It’s full of flavours and textures, thanks to the crunchy zucchini slices, the cheesy cashew and almond layer, the fragrant avocado pesto, and the sweet tomato sauce.

Prep Time – 20 minutes
Serves 2-4


Zucchini Layer

• 1 large zucchini

Cashew Almond Layer

• 1/2 cup of soaked cashews

• 1/2 cup of soaked, blanched almonds

• 1/2 lemon, juiced

• 2 Tbsp. nutritional yeast

• Salt, pepper

Pesto Layer

• 1 avocado

• 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc.)

• 1 clove of garlic

• 1 Tbsp. nutritional yeast

• 1/2 lemon, juiced

• Salt, pepper

Tomato Layer

• 1/2 cup of chopped sun-dried tomatoes

• 1 cup of halved cherry tomatoes

• A handful of fresh basil

• 1 clove of garlic

• Salt, pepper

To Serve

• 1 Tbsp. pine nuts

• 1 Tbsp. poppy seeds


1. Using a vegetable peeler or a mandoline, cut zucchini into long strips lengthwise.

2. Prepare fillings. For the cashew-almond layer, add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water as needed. It’s best when it’s not super creamy and still has some texture.

3. For the pesto layer, add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth.

4. For the tomato layer, add cherry tomatoes, sundried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.

5. To assemble, alternate a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices.

6. Alternatively, if you don’t serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices.

7. Sprinkle with nuts and seeds of your choice. Enjoy!

Nutrition facts per serving
Calories 334; protein 13 g; fat 25 g; carbs 22 g.

Photography by Evi Oravecz

You may also like: Beginner’s Guide to the Raw Diet

Alison Jackson Canadian cyclist on the cover on IMPACT Magazine

Read This Story in Our 2023 Summer Outdoor & Travel Issue
Featuring Alison Jackson, Canadian cyclist and only North American male or female to win the famed Paris Roubaix. Travel the country’s most stunning hot spots by campervan. Become a better trail running by improving your ascents and descents—plus, train outdoors with Canada’s Top Fitness Trainers. Enjoy plant-based summer recipes and so much more.