Classic Raw Lasagna

    • Difficulty
    • Easy
  • 12345 (7 votes, average: 4.57 out of 5)

A vibrant, flavor packed, nutrient dense RAW rendition of a family favorite: layered lasagna! This version by Summer Sanders of Radiantly Raw Lifestyles comes complete with thinly sliced zucchini noodles, juicy heirloom tomatoes, tasty cashew/mac nut ricotta, and a lovely pistachio basil pesto. You will not miss the gluten or the dairy when you take a bite of this delicious masterpiece!


1 large zucchini

1 large heirloom tomato

6 basil leaves

1 tablespoon olive oil

Pinch sea salt

For the Pesto:

1 cup pistachios

3/4 cup fresh basil, tightly packed

1/4 cup spinach, tightly packed

1/4 to 1/3 cup olive oil

1/2 teaspoon sea salt

Pinch ground pepper

Small garlic clove (optional)

For the Ricotta:

1 cup soaked cashews or macadamia nuts

2 tablespoons nutritional yeast

1 tablespoon olive oil

1/4 shallot, minced

1 tablespoon parsley, minced


1) Cut the zucchini in half and cut of the ends. Slice thin on the mandolin, but not so thin that it can hold up. It needs to be somewhat sturdy.

2) Lay on parchment paper and drizzle with olive oil and sift on sea salt. Let marinate.

3) Slice your tomato into at leas 6 slices. Dust with a bit of salt and set aside.

4) For the pesto, combine all ingredients in your food processor. Once the mixture is well combined place into a glass bowl and set aside.

5) For the ricotta, combine all ingredients in your food processor. If you need a bit more moisture, use water. Blend well until fairly smooth. Set aside.


1) Start with three of your zucchini noodles lay them flat on a plate, overlapping just a bit.

2) Then put on a slice of tomato, top with a basil leaf, a dab of pesto and a dab of ricotta, follow the same pattern again starting anew with the zucchini noodles.

3) Do this three times and then top with sauces and a nice sprig of basil.


* I choose not to make a marinara for this dish, I felt the tomato already added enough flavor, however you can make a really easy marinara with sun dried tomato, olive oil, garlic salt, dates, and some fresh deseeded tomatoes. Just blend them all up and layer on with the other sauces.

About Summer Sanders

Summer Sanders has long had a passion for holistic health, fresh foods, and fitness. She trained at the Matthew Kenney Academy, and eventually took a job with the school as a raw food instructor in Santa Monica. She is founder of Local Juicery in Sedona, AZ, and runs a whole food cleansing and health consulting company called Strong and Radiant. She is a certified personal trainer, weight management coach, prenatal exercise coach, and fitness nutrition specialist with National Academy of Sports Medicine. Summer has just finished her first raw food lifestyle book that is due out in mid 2014 with Vegan Heritage Press.


  1. says

    I used more garlic and added sunflower seeds to the pesto instead of half cup of pistacios :) also forgot to buy spinach, so I missed it.
    It was the best thing I’ve ever eaten, thank you for this amazing recipe!

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