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Raw Vegan Lasagne Recipe

A fresh, layered Raw Vegan Lasagne Recipe that swaps pasta for thin zucchini sheets, creamy cashew “ricotta,” and a bright raw marinara — a show-stopping, nutrient-dense, no-cook centerpiece that’s perfect for lunch, dinner, or make-ahead entertaining.
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Prep Time 1 hour
Chilling time 1 hour
Course Main Course
Cuisine Italian, Mediterranean
Servings 6
Calories 365 kcal

Ingredients
  

Zucchini “noodles”

  • 6 –8 medium zucchini about 2½–3 lb / 1.1–1.4 kg, washed
  • 1 tsp sea salt optional, to draw moisture
  • Lemon juice optional, to prevent browning

Raw marinara

  • 6 –8 ripe tomatoes or ~4–5 cups cherry tomatoes, chopped
  • 1 cup sun-dried tomatoes unsweetened; soak 20–30 minutes if very dry
  • 1 small red bell pepper seeded and chopped (optional)
  • 2 garlic cloves
  • ¼ cup extra-virgin olive oil or 2–3 tbsp water for oil-free
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 1 tsp sea salt adjust to taste
  • 1 tsp black pepper
  • 1 tsp dried oregano or ⅓ cup fresh basil leaves
  • 1 tbsp fresh lemon juice

Cashew “ricotta”

  • 2 cups raw cashews soaked 30–60 minutes and drained
  • 2 –3 tbsp fresh lemon juice
  • 2 –4 tbsp water start small; adjust for texture
  • 2 tbsp nutritional yeast optional
  • 1 garlic clove optional
  • 1 tsp sea salt adjust
  • 1 –2 tbsp fresh basil or parsley finely chopped
  • 1 tsp apple cider vinegar optional

Basil pesto (optional)

  • 2 cups packed fresh basil leaves
  • ⅓ cup pine nuts or walnuts; pumpkin/sunflower seeds for nut-free
  • 2 garlic cloves
  • ¼ cup olive oil or 3–4 tbsp water for oil-free
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 2 tbsp nutritional yeast optional

Garnish

  • Fresh basil leaves
  • Pine nuts or toasted seeds
  • Cherry tomato halves or microgreens
  • Freshly cracked black pepper

Instructions
 

  • Soak cashews — Place raw cashews in warm water and soak 30–60 minutes (or 15–20 minutes in hot water if short on time). Drain and rinse before blending.
  • Prepare zucchini sheets — Use a mandoline, vegetable peeler, or sharp knife to slice zucchini lengthwise into long, thin sheets (~1–2 mm). Salt lightly and let sit in a colander 10–15 minutes to draw out moisture if zucchini are watery; blot dry.
  • Make the raw marinara — In a high-speed blender combine chopped fresh tomatoes, soaked sun-dried tomatoes, red bell pepper, garlic, olive oil (or water), vinegar, salt, pepper, oregano (or basil), and lemon juice. Pulse to a chunky-smooth sauce — avoid over-pureeing. If too watery, strain briefly to achieve a spreadable consistency. Taste and adjust salt/acidity.
  • Make the cashew “ricotta” — In a food processor, add soaked cashews, lemon juice, 2 tbsp water, nutritional yeast, garlic, salt, and apple cider vinegar. Process until smooth and spreadable; scrape sides and add water 1 tsp at a time if needed. Stir in chopped basil or parsley. Aim for a creamy ricotta-like texture (not soupy).
  • (Optional) Make the pesto — In a small blender/processor, pulse basil, nuts/seeds, garlic, and nutritional yeast. Stream in olive oil (or water) until a thick, spoonable pesto forms. Season to taste.
  • Assemble the lasagne — Lightly oil or spread a thin layer of marinara on the bottom of a 9×9-inch (or similar) dish. Layer in this order and repeat:
  • 1 zucchini sheet (trimmed to fit)
  • Thin, even layer of cashew “ricotta” (~½ cup)
  • Layer of raw marinara (~½ cup), smoothed
  • Small spoonfuls of pesto, spread lightly (optional)
  • Repeat layers until the dish is filled, finishing with a generous top layer of marinara and a few swirls of pesto.
  • Compress and chill — Press layers gently with an offset spatula for a compact finish. Cover and refrigerate at least 1 hour (2–3 hours recommended) to let layers set and flavors meld.
  • Slice & serve — Use a sharp knife rinsed in hot water (wipe between cuts) for clean slices. Garnish each portion with fresh basil, pine nuts/toasted seeds, cherry tomato halves, and cracked pepper. Serve chilled or slightly above fridge temperature.

Notes

  • Texture & drainage: If tomatoes or zucchini are very juicy, strain briefly (tomatoes) and salt-drain zucchini to avoid a soggy lasagne. A short low-temperature dehydrator pass (20–60 min) firms zucchini sheets in humid climates.
  • Make-ahead: Marinara and cashew ricotta can be prepared 1–2 days ahead and kept chilled in airtight containers. Slice zucchini sheets and store them wrapped in paper towels for up to 24 hours.
  • Storage: Assembled lasagne keeps 3–4 days refrigerated. Drain any accumulated liquid before slicing. Freezing is possible (up to 1 month) but texture will change; thaw overnight in fridge.
  • Nut-free swap: Replace cashews with soaked sunflower seeds (1:1) and use pumpkin/sunflower seeds in the pesto. Add extra lemon/nutritional yeast to brighten flavour.
  • Oil-free option: Omit olive oil in sauces; use water, blended seeds, or extra lemon for body.
  • Flavour boosts: For more depth, let marinara rest 15–30 minutes after blending. Add red pepper flakes for heat or marinated thin peppers for a Mediterranean twist.
  • Serving tips: Let slices sit 15–20 minutes at room temperature before serving to reveal flavour. Pair with a crisp salad, olives, or raw crackers for contrast.