Name: Raw Vegan Lasagne Recipe
Prep time: 15 min
Total time: PT-489933H53M16S
Cuisine: Vegan
Ingredients: 1 cup macadamias (soaked 8 hours); 1/2 cup water (or more as needed); 1/2 tsp probiotics; 1/4 teaspoon salt; 1 tsp nutritional yeast; 1/2 tsp lemon juice; 1 tsp onion powder; 1/4 tsp garlic powder; 1 cup walnuts (soaked 1 hour or more); 1/2 cup sun-dried tomatoes (soaked 1 hour or more); 1 tbsp brown miso; 1 tbsp tamari; 1 tsp lemon juice; 1 1/2 cups sun-dried tomatoes (soaked 2 hours or more); 2 dates (Medjool preferred); 2 cloves garlic; 4 tomatoes; 1 tbsp Italian herb mix; 2 tbsp olive oil; 1 tbsp lemon juice; 2 cups tightly packed basil leaves; 1/2 cup pine nuts; 3 tbsp olive oil; 1/2 tsp salt; 1 clove garlic; 1 tbsp lemon juice; 2 tsp nutritional yeast; 7 oz spinach; 1/4 teaspoon salt; 4 courgettes (zucchini), sliced into thin strips

Jump to Recipe

Introduction

This Raw Vegan Lasagne is a refreshing twist on a classic favorite, packed with vibrant, fresh flavors and nutrient-rich ingredients. It’s perfect for those following a raw or vegan lifestyle who want a satisfying, layered dish that’s both healthy and delicious.

This dish is a layered stack with six visible layers on a white plate against a white marbled texture. The bottom layer is a rough-textured white base, topped by a dark brown, crumbly layer. Above that is a green pesto-like spread, followed by thin, pale green zucchini slices and a thin red tomato slice. This pattern repeats with white crumbly, dark brown crumbly, and green pesto layers. The top is finished with thin zucchini slices, a small dollop of white cream, chopped red tomatoes, and thin green strips garnished on top. Small drops of green oil and specks of ground black pepper surround the base on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup macadamias (soaked 8 hours)
1/2 cup water (or more as needed)
1/2 tsp probiotics
1/4 tsp salt
1 tsp nutritional yeast
1/2 tsp lemon juice
1 tsp onion powder
1/4 tsp garlic powder
1 cup walnuts (soaked 1 hour or more)
1/2 cup sun-dried tomatoes (soaked 1 hour or more)
1 tbsp brown miso
1 tbsp tamari
1 tsp lemon juice
1 1/2 cups sun-dried tomatoes (soaked 2 hours or more)
2 dates (Medjool are perfect)
2 cloves garlic
4 tomatoes
1 tbsp Italian herb mix
2 tbsp olive oil
1 tbsp lemon juice
2 cups tightly packed basil leaves
1/2 cup pine nuts
3 tbsp olive oil
1/2 tsp salt
1 clove garlic
1 tbsp lemon juice
2 tsp nutritional yeast
7 oz spinach
1/4 tsp salt
4 courgettes (zucchini)
10 basil leaves (cut chiffonade)

Instructions

Step 1: Blend the macadamias, water, probiotics, 1/4 tsp salt, 1 tsp nutritional yeast, 1/2 tsp lemon juice, onion powder, and garlic powder in a high-speed blender until smooth to create the fermented cheese base.
Step 2: Place this mixture in a strainer lined with cheesecloth and apply a gentle weight on top to press out liquid without forcing the cheese through the cloth.
Step 3: Allow the mixture to culture for at least 24 hours but no longer than 36 hours.
Step 4: Mix the salt, nutritional yeast, onion powder, and garlic powder into the fermented cheese. Store this cheese in a sealed container and use within a few weeks.
Step 5: In a food processor, grind the walnuts, 1/2 cup sun-dried tomatoes, brown miso, tamari, and 1 tsp lemon juice, leaving the mixture slightly chunky to create the walnut meat layer.
Step 6: Blend the 1 1/2 cups soaked sun-dried tomatoes, dates, garlic cloves, tomatoes, Italian herb mix, olive oil, and lemon juice in a high-speed blender until smooth to form the tomato sauce.
Step 7: In a food processor, grind the basil leaves, pine nuts, olive oil, salt, garlic clove, lemon juice, and nutritional yeast, leaving some texture for the pesto.
Step 8: Massage the salt into the spinach in a bowl until it wilts and releases liquid. Drain any excess liquid before layering.
Step 9: Slice the courgettes lengthwise into thin strips to use as the lasagne “noodles.”
Step 10: On a plate, lay down 4 overlapping courgette strips as the base layer.
Step 11: Layer the tomato sauce, fermented cheese, walnut meat, pesto, and spinach on top of the courgettes.
Step 12: Add two thin slices of fresh tomato over the layered ingredients.
Step 13: Place another layer of overlapping courgette strips over the tomatoes.
Step 14: Repeat the layering process with the tomato sauce, cheese, walnut meat, pesto, spinach, tomatoes, and courgette strips as desired to build your lasagne.
Step 15: Garnish the top with a quenelle of fermented cheese, some diced tomatoes, freshly ground black pepper, and chiffonade basil leaves before serving.

Tips & Variations

Soaking nuts well is key for creamy textures and easy blending.
Adjust the tanginess of the fermented cheese with more or less lemon juice to suit your taste.
Swap basil pesto for kale or spinach pesto for a different flavor profile.
Use a mandoline for thinner courgette strips for easier layering.

Storage

Store the assembled lasagne in an airtight container in the refrigerator for up to 3 days. Since this dish is raw and fresh, it’s best enjoyed within that time. Reheating is not necessary, but you can bring it to room temperature before serving for enhanced flavors.

How to Serve

A layered dish served on a white plate, placed on a white marbled texture surface. The dish is square-shaped with five visible layers: the bottom layer is a crumbly white cheese, followed by a dark crumbled mixture, then a layer of thin light green zucchini slices. Above that is another layer of white cheese, topped with more of the dark crumbled mixture. On top, there is thick green pesto spread with thin zucchini slices arranged on top, and a whole slice of red tomato is visible underneath the pesto. The dish is crowned with a dollop of white cream, small diced red tomatoes, and thin green basil strips sprinkled on top. There are a few drops of olive oil and black pepper sprinkled around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagne without soaking the nuts?

Soaking the nuts softens them, making blending smoother and the cheese creamier. It’s recommended for the best texture, but if short on time, you can soak them in warm water for at least 1 hour.

Is it necessary to ferment the cheese mixture?

Fermentation adds a tangy depth and probiotics, enhancing flavor and digestibility. If you prefer, you can skip this step, but the final taste will be less complex.