Raw Vegan Vegetable Lasagne Stacks


by: theblendergirl

The simple vibrant taste sensations of this raw vegan lasagna are sensational. This recipe is a little more fiddly than some of my other quick easy recipes. But trust me, the extra 30 minutes you spend will be well worth it. If you make it with a few friends like I did, you can whip up this raw lasagna in about 45 minutes, which is less time than it takes to bake a conventional lasagna; and you get the added benefits of all of those fresh flavours and live enzymes. What I love about this raw vegan lasagna is the gorgeous colours. You can layer it differently than what I have, and you could always add in some more raw vegetables to make it more substantial. Avocado, bell peppers and sprouts go really well inside this lasagna. I have kept it very simple, as it is very rich. A bit of each sauce goes a long way! Roll this lasagna out at your next party and you won't be sorry. It is scrumptious and looks absolutely gorgeous.


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serves: 6

sheets Raw Vegetable Lasagna and Filling

2 large zucchinis

3 yellow squash or yellow zucchini

6 large tomatoes

Raw Tomato Sauce

2 cups sundried tomatoes

1 cup chopped tomatoes (2 medium tomatoes)

1/4 cup cold pressed extra virgin olive oil

2 tsp fresh garlic

3/4 tsp Celtic sea salt

1 tsp dried basil

1/4 tsp red pepper flakes

Basil Pesto

5 cups tightly packed fresh basil leaves

1 1/2 cups raw macadamias soaked (this is optional)

1/2 cup olive oil

1 1/2 tsp Celtic sea salt

2 tbsp lemon zest

3 tbsp lemon juice

6 tbsp garlic

Macadamia Ricotta

2 cups raw macadamias soaked (this is optional)

3/4 cup - 1 cup filtered water for desired consistency

1/4 cup finely chopped cilantro / coriander

2 tbsp fresh lime juice

2 tbsp finely chopped serrano chilli (more or less depending on the heat of your chilli)

1 tbsp finely minced fresh garlic

2 tsp yellow mustard powder

1/2 tsp Celtic sea salt

Nutrition Facts
Raw Vegan Vegetable Lasagne Stacks

Servings Per Recipe: 6

Amount per Serving

Calories: 947

  • Total Fat: 88.2 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1173.2 mg
  • Total Carbs: 41.3 g
  •     Dietary Fiber: 14.6 g
  •     Sugars: 20.7 g
  • Protein: 14.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To Make the raw lasagna sheets, shave thin strips with a large vegetable peeler.

2.  Hold each zucchini on the bench and peel off large thin strips.

3.  You will not use the first few narrow cuts. Use this for garnish.

4.  Now peel the yellow squash. If you have lots of seeds you will find that you only get good sheets with the outside layers until you reach the seeds.

5.  Now cut the tomatoes into 1/4 inch or 1/2 inch thick slices depending on your preference.

6.  Set aside on layers of paper towel to get any excess liquid out while you make your sauces.

7.  To Make the Raw Tomato Sauce, throw all the ingredients in your food processor and pulse until well combined.

8.  Season to taste. You want this sauce to be mild to blend with the pesto and the ricotta.

9.  To Make the Basil Pesto:

10.  Throw all of your ingredients into the food processor and pulse until well combined.

11.  Season and tweak flavour balance to taste.

12.  To Make The Macadamia Ricotta:

13.  Throw all the ingredients except the cilantro into your food processor and pulse until well combined and fluffy.

14.  Season and tweak flavours to taste.

15.  Now stir through the chopped cilantro.

16.  To assemble, lay 6 large plates out.

17.  Lay 3 slices of zucchini side by side to make a wide rectangle lasagna sheet base.

18.  Now use a palatte knife to spread some red sauce on top of each base.

19.  Lay 3 slices of yellow squash or zucchini on top of the sauce (if the squash is short layer width ways to keep to match the shape of the bottom layer.

20.  Place two tomato slices on top of the ricotta.

21.  Now place 3 more pieces of zucchini to make another sheet of pasta.

22.  Spread a layer of green pesto and top with two more pieces of tomato.

23.  Garnish with large fresh basil leaves and drizzle the whole plate with a bit of olive oil.

24.  I garnished with some gomasio.

25.  You could also surround the lasagne with some chopped cherry tomatoes tossed in olive oil. YUMMO!

Cooks' note:
This recipe is a little bit fiddly. But the results are well worth the effort!

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