This raw vegan lasagne has several layers that take a medium amount of work. But this gourmet dish is worth every bit of it! It’s not only a gorgeous and colorful dish; it is incredibly flavorful and delicious! We adapted this recipe from Russell James, The Raw Chef. One of his best, for sure!

We used a mandolin to slice zucchini into lasagna noodles, but you can just cut thin strips with a sharp knife. If you don’t want this dish to be all raw, you can use whole-grain lasagna noodles, preferably gluten free. And if you want to simplify this dish, you can leave off the walnut meat and pesto layers. You also don’t have to ferment the macadamia cheese layer, but all of these add an explosion of flavor. Leaving off these two layers will also cut out a good portion of fat. This is a high fat meal.

Try this raw vegan lasagne recipe and let us know what you think or what you would add. We have other recipes for you as well. Also, see our YouTube video, where we make this recipe, along with a green smoothie and nice cream.

Raw Vegan Lasagne

Recipe by Joann LoyCourse: DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

hour

minutes

Calories

312

kcal

This raw vegan lasagne has several layers that take a medium amount of work. But this gourmet dish is worth every bit of it! It’s not only a gorgeous and colorful dish, it is incredibly flavorful and delicious!

Ingredients

Macadamia Cheese First Stage
1 cup macadamias (soaked 8 hours or overnight)
1/2 cup water or a little more as needed
1/2 tsp probiotics
Macadamia Cheese Second Stage
1/4 teaspoon salt
1 tsp nutritional yeast
1/2 tsp lemon juice
1 tsp onion powder
1/4 tsp garlic powder
Walnut-Meat Layer
1 cup walnuts (soaked 8 hours or overnight)
1/2 cup sun-dried tomatoes (soaked for 2 hours)
1 tbsp brown miso
1 tbsp tamari
1 tsp Lemon juice
Tomato Sauce Layer
1 cup sun-dried tomatoes (soaked 2 hours)
2 Medjool dates
2 cloves garlic
3 small vine-ripe tomatoes
1 tbsp Italian herb mix
1 tbsp olive oil
1 tbsp lemon juice
Basil Pesto Layer
2 cups tightly packed basil leaves
1/2 cup pine nuts
2 tbsp olive oil
1/2 tsp salt
1 clove garlic
1 tbsp lemon juice
2 tsp nutritional yeast
Wilted Spinach Layer
7 ozs spinach
1/4 teaspoon salt
Building Layers
4 zucchini
10 basil leaves, cut chiffonade, for garnish

Directions

Macadamia Cheese First Stage
Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a nut milk bag or cheese cloth and set in a strainer.
Place a weight on top to help drain the liquid overnight.
Leave to culture for 12 to 36 hours.
Macadamia Cheese Second Stage
Mix the salt, nutritional yeast, onion powder and garlic powder with the fermented cheese from the first stage.
The cheese is now ready and can be stored in a sealed container for up to a few weeks.
Walnut-Meat Layer
Grind all ingredients in a food processor, leaving the mixture slightly chunky.
Tomato Sauce Layer
Blend all ingredients in a high speed blender until smooth.
Basil Pesto Layer
Grind all ingredients until smooth.
Wilted Spinach Layer
Combine salt and spinach in a bowl.
Massage until the spinach wilts down and gives off most of its liquid.
Drain off any excess liquid.
Building Layers
Place 4 zucchini lasagna noodles on a plate, slightly overlapping.
On top of this, smooth on a layer of tomato sauce to glue the noodles together
Then add the macadamia cheese layer.
On top of that, add the walnut meat layer.
Spread the basil pesto on top of that.
Add the final layer of spinach on top.
Add 3 or more overlapping zucchini lasagna noodles for the next layer.
Repeat the steps for layering above, then top with 2 or more zucchini lasagna noodles.
Garnish with a quenelle of cheese, some small dice tomatoes, a few dabs of pesto, and a chiffonade of basil.