Raw Lasagne

Raw Lasagne

serves 2 cooks in 35 minutes difficulty two

Raw lasagne is probably my favourite gourmet raw meal ever. If i see it on a menu, that’s it, I’m having it! When i was growing up, i hated meaty lasagne with a passion, we really didn’t get along at all, so it’s amazing to see how something with the same name can taste so wildly different and be, in my opinion, even more delicious. Being such a huge fan of raw lasagne, i knew it was something i had to make at home and share with you all, and the results were pretty awesome. This lasagne has three tantalising layers; Cashew ricotta, sudried tomato sauce and an avocado-pine nut pesto. These are then layered by juicy plum tomatoes and raw courgette lasagne strips. Each bite gives you a mix of all these flavours, which is absolute heaven. The nutty cheesiness, mixed with a creamy basil-avocado pesto and a sharp and sweet flavour from the tomato sauce, all work in synergy to create something pretty magical!

Because this lasagne is raw, it means that you harness all the wonderful nutrients these plant foods can give you as nothing is lost in the cooking process. More for your money’s worth! Being ‘non-cook’, it also means it doesn’t take long at all to make, you just need a good blender and your good to go!

The Ingredients

2 large courgettes (zucchini)

3 plum tomatoes

Cashew ricotta:

1/2 cup cashew

juice 1 lemon

1/2 clove garlic

5 tbsp nutritional yeast

2 tbsp water

*Note: add the nutritional yeast later, once the cashews are crushed. You can but Nutritional yeast from most health food stores, whole foods, planet organic or online at Goodness Direct.

Sundried Tomato sauce:

1/2 cup sundried tomatoes

1/2 cup cherry tomatoes

1-2 Medjool dates

Avocado Pesto:

1 avocado

2 cloves garlic

1 cup basil

1/4 cup pine nuts

juice 1/2 lemon


Start by separately blending the three different sauces, put in three separate small dishes and place to the side. Cut the courgette in half, then, with a peeler or a sharp knife, cut or peel the courgette into thin strips. Per ‘lasagne’ layer you will need to do different layers of courgette sheets, so divide the strips into four neat piles. Then slice the tomatoes very thinly.


As in the picture, start by layering the courgette lasagne, then the tomato sauce, top with the tomato slices, a layer of avocado pesto, more courgette, and finish with a generous spread of cashew ricotta. Garnish with pine nuts, more tomatoes, basil and black pepper.

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