Oil-Free Raw Vegan Lasagna with Pesto, Tomato, and Cheese

By Chef: Marina Yanay-Triner
Posted: July 19, 2018 


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Picture it: vibrant pesto, tomatoes, noodles, and…cheese? This raw lasagna recipe is perfect for those Italian cravings that sneak up on all of us.


Lasagna Layers
  • 1-3 zucchinis
  • 1/2 cup chopped white button mushrooms soaked in tablespoon tamari
Tomato Sauce
  • 1 cup cherry tomatoes
  • 7 raw sun-dried tomatoes — soak them first for about 2 hours, and use the water in the recipe as well
  • Pinch of Himalayan pink crystal salt or skip (if using very salty sun-dried tomatoes)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 2 cloves of garlic
  • 1 date
  • 1 tablespoon apple cider vinegar or coconut vinegar
  • 2 cups basil leaves, packed
  • 1/2 cup raw walnuts soaked overnight
  • 4 cloves garlic
  • Squeeze of lemon juice
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 4 tablespoons raw cashews soaked overnight
  • Juice of 1 small lemon
  • 2 tablespoons nutritional yeast
  • 1/4 of a shallot or onion
  • 2 cloves of garlic
  • Pinch of Himalayan pink crystal salt


Tomato sauce
  1. Blend all ingredients until smooth.
  2. You can leave it chunky if you like by just pulse blending, or blending on the lowest setting until just combined.
  1. Run your food processor, and throw in the cloves of garlic to chop.
  2. Then, add all the ingredients, and process until a smooth mixture results.
  1. Blend until completely smooth. It is best to use a high-speed blender for this.
Final Product
  1. Take 1 zucchini and cut it length-wise in half.
  2. Then use a mandolin to slice thin around 3″ pieces lengthwise. Each lasagna requires 6 pieces.
  3. If you want to have an authentic look, peel the zucchini.
Layers (from bottom to top)
  1. 3 overlapping thin zucchini strips as a base (slightly overlapping)
  2. Smother around 3-5 tablespoons of raw pesto sauce on top (make sure it’s a think layer so that the lasagna is not too watery).
  3. Layer 3 overlapping zucchinis on the pesto sauce.
  4. Smother 3-5 tablespoons of tomato sauce on top.
  5. Thin slices of tamari-soaked white button mushrooms, spread on top of the tomato sauce and laid flat.
  6. 3-5 tablespoons cheese sauce spread on the mushrooms
  7. 3 thin strips of zucchini, overlapping
  8. Cherry tomato halves, spread flat on the zucchini layer.
  9. Sprinkle of dried herbs on top.
  10. Optional: dehydrate on 118F for 1-2 hours if you want a warmer, heartier, and less watery version.