Raw Lasagne Recipe

Raw Food Lasagne Recipe

Ok, so I’ve received quite a few emails asking for this recipe since putting the photo on my flickr account.

I really love this dish. It’s great to take to potlucks or give to your non-raw friends and doesn’t need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage and is also very cheap in terms of kitchen equipment.

Serves 9 large portions. Can be made in a lasagne dish, or made as individual portions on the plate.

Nut cheese

  • 2 cups macadamias, soaked 4 hours or more
  • 1 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 yellow pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 cup water as needed
  1. Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

 

Walnut meat layer

  • 1/2 cup walnuts, soaked 1 hour or more
  • 1 cup sun-dried tomatoes, soaked for 1 hour or more
  • 1 tablespoon dark/brown miso
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 1 tablespoon nama shoyu
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  1. Grind all ingredients in a food processor, leaving the mixture slightly chunky.

 

Tomato sauce

  • 1 1/2 cups sun-dried tomatoes, soaked 2 hours or more
  • 2 soft dates
  • 2 cloves garlic
  • 2 cups tomato, seeded and chopped
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  1. Process in a food processor until smooth.

 

Green pesto

  • 2 cups tightly packed basil leaves
  • 3/4 cup pine nuts or walnuts
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 tablespoon lemon juice
  1. Process all ingredients, leaving plenty of chunkiness!

 

Spinach layer

  • 6 cups torn spinach
  • 5 tablespoons dried oregano
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  1. Place all ingredients in a bowl to marinate and wilt for 1 hour or longer. Putting the covered bowl in a dehydrator will help this process, but it’s not essential.

 

Assembly

  • 5 medium courgettes (zucchini), cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
  • Pinch of black pepper
  • Sprigs of basil
  1. Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
  2. On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
  3. Finish this with another layer of slightly overlapping courgette strips.
  4. Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
  5. Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
  6. Garnish individual portions with black pepper and a sprig of basil.

130 Comments

  1. Kas
    Reply
    Posted

    This is absolutely amazing!!! Made it yesterday and left it in a fridge over night. Delicious!!!!!! Too bad my dish was too big so the layers were really thin, but still equaly yummy :)
    Could this meal be dehidrited as well, just to get all the watter out of the zucchinis?
    Thanks again for your brilliant work!

    • Russell
      Reply
      Posted

      Yep, you could certainly pop it in the dehydrator to warm it up and give it a little more of a cooked texture.

      Glad you liked it so much! :)

  2. Helene Caron
    Reply
    Posted

    Hello Russell, this recipe is great! I’ll have to modify it to eliminate allergens (no nuts), so I have quite a task in front of me, but nothing impossible. A question: can a raw lasagna such as this one be frozen after preparation, a few days before it would be served? Thanks – and I LOVE your website, well done and keep it up!

  3. Lynndel
    Reply
    Posted

    Hi Russell,

    Can I leave the nutritional yeast out and it still be good? I’m allergic to Saccharomyces cerevisiae and if nutritional yeast is deactivated but is a strain of Saccharomyces cerevisiae then I’m thinking I shouldn’t have nutritional yeast either, right? What are your thoughts? I’ve been vegan for 3 years and now raw vegan for 2 weeks. I’m trying to make things others will want to eat too. :) Thank you for your help.

    Thank you
    Lynndel

    • Russell
      Reply
      Posted

      Yes, if you’re avoiding Saccharomyces cerevisiae you want to stay away from nutritional yeast. And you’ll be fine without it in this recipe.

    • Russell
      Reply
      Posted

      You can really use whatever size you like. . .it really comes down to how many people you want to serve and how much you want left over. It’ll last for 3 days in the fridge.

  4. Elizabeth Taylor
    Reply
    Posted

    I will defiantly make this! Looks incredible. I am wondering though, how thick to slice the courgettes?

    Thank you!

  5. KRISTA
    Reply
    Posted

    Hello Russell! I am so excited to try your recipe. I have a small company where I cook and bake for special diets (SCD, GFCFSF, Paleo, Vegan/Vegetarian, Pritikin, Renal etc). I”m always on the look-out for cool, new, and interesting stuff. This fits the bill. :)

    P.S. I have a client that can’t eat tomatoes because of acid reflux. Any suggestions for this recipe?

  6. Seshet
    Reply
    Posted

    Hi Russell! This was my first attempt at making a raw meal and it turned out fabulous! The walnut meat recipe along with its texture and flavor turned me away from meat completely. Thank you so much for sharing!

  7. Long Time Raw Chef Fan
    Reply
    Posted

    This is my favorite recipe!! I use the walnut layer, cheese, spinach and tomato sauce and put them on marinated baby bellos (like your flax bites recipe suggests). I tone down a little on the oregano on the spinach layer, but other than that, follow the recipe pretty exact. I bring the mushroom bites to all sorts of gatherings and everyone, especially omnivores, love them!!

    I’m making the lasagna tonight for the family for dinner. I can’t wait. Thanks again for your great recipes!!

  8. Dave March
    Reply
    Posted

    Thank you for this recipe Russell. I’ve just finished making it for dinner tonight. Already had most of the ingredients including all the nuts, so this probably cost about $10.

  9. Jennifer NZ
    Reply
    Posted

    Interesting how one views things differently depending on how familiar they are with raw ingredients, I found I had everything already in the cupboard so found it cheap to make and very delicious.

  10. Jennifer
    Reply
    Posted

    This recipe takes a lot of time and the ingredients are expensive (all the nuts and oil), but it is definitely worth it. I made it for a special occasion a few weeks ago and it just got better with every day I had it for leftovers. I’m going to make it again this weekend for a friend’s birthday. Thanks for a great recipe!

  11. Ru
    Reply
    Posted

    To Hamclout – I’m really sure your Mom would have loved the effort and love you obviously put into it even if it didn’t turn out as expected. At the end of the day she loves you for you, don’t be too hard on yourself

  12. Hamclout
    Reply
    Posted

    I made this for my mom on Mother’s Day and spent a TON of money (about $150) and time making it. I was EXTREMELY disappointed. It tasted pretty much like olive oil and oregano. I have already had problems with depression and this just tore me apart that I couldn’t even give her a gift. I cried for hours!!!!!

      • Hamclout
        Reply
        Posted

        I made the recipe very close to yours. It looked great on the plate. Where I live ingredients like those aren’t cheap. They are so expensive that’s why I made this on a special occasion.

        • Cyndi McKenna
          Reply
          Posted

          If ingredients are hard to find or expensive in your area, you can substitute almonds for the macadamia nuts; cashews for the pine nuts (I’ve used sunflower and walnut for this cheese and it was great); fresh roma or cherry tomatoes for the sun drieds (chop up and let it set in a strainer for liquid to drain); dried parsley and thyme for fresh (use 1tsp dried for 1 T fresh in most cases); for nama shoyu use coconut aminos, soy sauce, Braggs Amino; swiss chard instead of spinach, or other more local tasty green.; Marmite of Vegemite (not raw) or a mix of soy sauce and tahini for the miso; mashed avocado for oil.

          You can use any pesto recipe that suits your budget better. Obviously any substitutions will likely affect the flavor. This is my favorite raw recipe and the ‘meat’ tastes so ‘real’ I almost don’t like it! I only just started playing with substitutions as I prefer no oil. I have not managed to salt and oil the zukes yet (too impatient!) and it turns out fine, yet it can be a bit wet. I just carefully tip the juices off the plate if needed and save that good juice to add to a raw soup in a day or so.

  13. Mandy
    Reply
    Posted

    Made it today and larrrrve it! A tad hard to layer and prepare but definitely worth the effort like you say and I wouldn’t change a thing! :)

  14. Jeannine
    Reply
    Posted

    This is the first raw meal that I’ve made. It worked out great everyone loved it except my son who’s a meatasaurus (he’s a butcher). It tastes like lasagne to me too. I halved the salt content and was glad I did or it would’ve been to salty for us. Will definitely be making it again. Loving your work.

  15. me
    Reply
    Posted

    Ive followed everything to the t….it stull fell apart :( lol i had it in the frig from 11am -8pm it was a littke watery but it taste like regylar lasagna. I warmed the oven and sat it in it turned off for 1hr for a warm dishtype.

    • Russell James
      Reply
      Posted

      Hi Me :)

      Sounds like the tomato sauce was a little watery. That’s usually the culprit for being too watery. Let the tomato sauce sit for a while before using it in the lasagne, the water will rise to the top and then you can pour it off.

      Other than that, you might have made do with less water in the cheese.

  16. RD
    Reply
    Posted

    I love being in the kitchen so when i got your course this was one of the first meals I made, new to vegan and both my husband and I loved this!
    One note of caution, just because a mandoline looks innocent its not. I am normally very safe in the kitchen but while figuring out how it worked I didnt use the guard properly and cut the tip off my finger! Its healing but did add an extra day to the prep process. Lol

  17. Martine Trinder
    Reply
    Posted

    Love this Recipe.. I’ve made it sooo many times.. and i’ve used the elements for so many other recipes in my Cafe in Perth, Western Australia.. we luv your work Russell James *~*

  18. Raluca
    Reply
    Posted

    I made this the other day with a group of friends and it was absolutely delicious. We chose to plate it individually and it worked out great as we end it up eating it shortly after assembling it so we did not have to worry about cutting into it. I pretty much inhaled mine, it is outstanding. Thank you for posting this.

  19. suzanne
    Reply
    Posted

    If you’re looking for something to serve skeptical omnivores – this is it! Even my hotdog-addicted father called it a “home run”. Amazing recipe!

  20. Julia
    Reply
    Posted

    I’ve made this lasagna a couple of times now and it’s one of the most delicious raw food recipes I have ever tasted! The walnut-“meat”-layer is so delish and filling that it’s just perfect as a Sunday dinner. :) Thanks for all the great recipes! Love your blog (the recipes, the photography, the videos, everything)!

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