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Raw Vegan Lasagna

This raw vegan lasagna tastes every bit as rich as flavorful as cooked lasagna but loaded with enzymes, and is grain-free and paleo-friendly. 

Prep Time 2 hours
Total Time 2 hours
Servings 6
Author Tess Masters

Ingredients

raw lasagna sheets and filling:

  • 2 large zucchinis
  • 3 long-neck yellow squash
  • 6 beef-steak tomatoes (or any large tomatoes)

tomato sauce:

basil pesto:

​macadamia ricotta:

  • 2 cups raw unsalted macadamias, soaked and drained
  • 2/3 cup filtered water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon  finely chopped green chile, plus more to taste
  • 1 teaspoon  yellow miso paste (or chickpea miso)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons finely chopped cilantro

Instructions

  1. To make the raw lasagne sheets, hold a squash lengthways in your hand, and using a vegetable peeler and long downward strokes, gently shave off long strips. After the first few outer strips, the inner strips will be wider, and these wide strips are the best for pasta sheets. (Twist the narrow cuts into curls and use for garnish if desired.) The yellow squash have a lot more seeds, and you may find you only get good sheets with the outside layers. 
  2. To make the raw lasagne sheets, hold a squash lengthways in your hand, and using a vegetable peeler and long downward strokes, gently shave off long strips. After the first few outer strips, the inner strips will be wider, and these wide strips are the best for pasta sheets. (Twist the narrow cuts into curls and use for garnish if desired.) The yellow squash have a lot more seeds, and you may find you only get good sheets with the outside layers. 
  3. Cut the tomatoes into 1/4-inch large slices. 
  4. Cut the tomatoes into 1/4-inch large slices. 
  5. Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.
  6. Lay the vegetable strips and tomato slices on sheets of paper towel to soak up excess moisture while you make the sauces.
  7. To make the tomato sauce, throw all the ingredients in a food processor fitted with the s blade, and pulse until you get a rustic consistency. 
  8. To make the tomato sauce, throw all the ingredients in a food processor fitted with the s blade, and pulse until you get a rustic consistency. 
  9. For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.
  10. For the pesto, throw all of your ingredients into the food processor, and pulse until well combined.
  11. To make the ricotta, throw all of the ingredients (except the cilantro) into the food processor, and pulse until well combined and fluffy. Stir through the cilantro.
  12. To make the ricotta, throw all of the ingredients (except the cilantro) into the food processor, and pulse until well combined and fluffy. Stir through the cilantro.
  13. To assemble the lasagna stacks, lay out six plates. On each plate: Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base. Use a palette knife to spread some red sauce on top of each base. Lay 3 slices of yellow squash or zucchini on top of the tomato sauce. Cover the tomato sauce with ricotta. Next, place two tomato slices on top of the ricotta. Lay 3 more pieces of zucchini to make another sheet of pasta on top of the ricotta. Spread a layer of green pesto, and top with two more slices of tomato. Garnish with large fresh basil leaves, and then drizzle the plates with olive oil. 
  14. To assemble the lasagna stacks, lay out six plates. On each plate: Lay 3 slices of zucchini side by side to make a wide rectangle lasagne sheet base. Use a palette knife to spread some red sauce on top of each base. Lay 3 slices of yellow squash or zucchini on top of the tomato sauce. Cover the tomato sauce with ricotta. Next, place two tomato slices on top of the ricotta. Lay 3 more pieces of zucchini to make another sheet of pasta on top of the ricotta. Spread a layer of green pesto, and top with two more slices of tomato. Garnish with large fresh basil leaves, and then drizzle the plates with olive oil. 
  15. Serve immediately. 
  16. Serve immediately. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak