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Raw Zucchini Lasagna (vegan)

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I still cannot understand why I I’ve been waiting so long to make raw lasagna! If you ever want to impress people with super healthy raw vegan food this is your dish! It’s impossible not to love it!

This dish is packed with all kind of vitamins and minerals. It’s light yet satisfying and thanks to the nuts it will keep you bursting with energy all day.
I like to keep zucchini raw here, because they add a little bit of a crunchy texture, opposite to the creaminess of cheese and pesto, and maintain the lasagna so it’s easy to cut. A bonus is that zucchini contain 95% water, making them wonderfully hydrating during next hot summer months!

Further Food Commentary:

Vegan versions of Italian classics like lasagna can be hard to come by—especially ones that taste just as good as the original. Instead of a meat sauce, this one uses walnuts to provide protein and a hearty feel without the animal protein. In place of regular dairy cheese, this dish uses cashews as a base for the delicious replacement. Add a crisp and fresh flavor from raw zucchini and all of your guests are sure to love your heart-healthy take on a beloved recipe!

By Rachel Paul, MS, RD

Raw Zucchini Lasagna (vegan)

Stars ( Reviews)

  • Prep Time:30 minutes
  • Cook Time:0
  • Servings: 6

Ingredients

“Pasta Sheets”

8 zucchini (washed and thinly sliced with mandolin)

Walnut “Meat” Sauce:

100 grams walnuts
150 grams semi sun-dried tomatoes
1 tablespoon tamari
1 teaspoon dried sage
2 tablespoon extra virgin olive oil
pinch of Himalayan salt

Cashew Cheese:

200 grams cashews
50 milliliter water (less or more if needed)
2 tablespoon of nutritional yeast
2 tablespoon lemon juice
1 tablespoon of apple cider vinegar
pinch of Himalayan salt

Pesto:

50 grams fresh basil (extra for garnish)
70 grams pine nuts (extra for garnish)
100 milliliter extra virgin olive oil
1 tablespoon nutritional yeast
½ garlic clove
pinch of Himalayan salt

Tomato cream:

100 grams cherry tomatoes
50 grams semi sun dried tomatoes
1 tablespoon maple syrup
3 tablespoon extra virgin olive oil
1 teaspoon dried oregano
pinch of Himalayan salt

Instructions

1. For the walnut “meat “sauce, grind all ingredients in a food processor, leaving the mixture slightly chunky.
2. For the cheese, process all ingredients together, adding few water at a time, until a fluffy consistency is achieved.
3. For the basil pesto, pour all ingredients into a mini processor and mix until creamy.
5. For the tomato cream, process all ingredients in a food processor until smooth.
6. Make lasagna alternating a layer of zucchini, a layer of walnut “meat” sauce, a layer of zucchini, a layer of cheese, a layer of zucchini, a layer of basil pesto, a layer of zucchini, a layer of tomato sauce, a layer of zucchini.

7. Serve decorated with fresh basil and pine nuts.

1. For the walnut “meat “sauce, grind all ingredients in a food processor, leaving the mixture slightly chunky. 2. For the cheese, process all ingredients together, adding few water at a time, until a fluffy consistency is achieved. 3. For the basil pesto, pour all ingredients into a mini processor and mix until creamy. 5. For the tomato cream, process all ingredients in a food processor until smooth. 6. Make lasagna alternating a layer of zucchini, a layer of walnut “meat” sauce, a layer of zucchini, a layer of cheese, a layer of zucchini, a layer of basil pesto, a layer of zucchini, a layer of tomato sauce, a layer of zucchini. 7. Serve decorated with fresh basil and pine nuts.

Nutrition Information

Per Serving:  Calories: 378; Total Fat: 24g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 526mg; Potassium: 1920mg; Carbohydrate: 36g; Fiber: 9g; Sugar: 19g; Protein: 14g

Nutrition Bonus:  Vit C: 81%; Iron: 32%; Vit A: 28%; Calcium: 10%

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giada mazzer Contributor
email
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11 thoughts on “Raw Zucchini Lasagna (vegan)”

  2. Pingback: 35 Best Vegetarian Zucchini Lasagna – Best Round Up Recipe Collections

  4. Linda Edmonds

    This was really tasty! I didn’t make my own pesto (this time) and used some store bought, but I’m positive it would taste even better with homemade. Definitely in the rotation !

    Reply ↓

  5. Pingback: What Do I Eat Every Day? Here's What a Day in My Food Life Looks Like

  6. Mary-Catherine Ryan

    Please convert to American measurements, because while cooking, one doesn’t have time to convert in their head, or any other way. Thank you.

    Reply ↓
  7. Saima Ahmed

    Wow what a mouth-watering picture!! This recipe looked so tasty and irresistible I just had to try it. My family is full of meat-freaks but since my parents came back with a few red flags from their recent doctor visit, we’ve been following a strict vegan diet. Turns out vegan ain’t so bad!! It was such a delicious dish–totally recommending this recipe to my vegan friends!

    Reply ↓
  9. Renee

    This recipe is incredible! Refreshing yet hearty, and supremely healthy too. I never thought I’d find a vegan lasagna that my whole family would enjoy, but this one did the trick.

    Reply ↓
  11. Emilie Josephine

    Giada! I made your gorgeous recipe yesterday– thanks for inspiring me to eat better, go further =)

    Reply ↓

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