First course

Zucchini Raw Vegan Lasagna


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Zucchini Raw Vegan Lasagna
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An easy raw vegan lasagna recipe made with zucchini, basil pesto and macadamia cheese: a tasty dish, perfect whether you follow a vegan or a raw food diet.

For the basil pesto
For the tomato cream
For macadamia cheese
Info box
  • Preparation time
  • Recipe category First course
  • Recipe yield 4

For the macadamia cheese
Pour all ingredients in a blender and mix until a thick cream. Set aside.

For the tomato cream
Pour all ingredients into a blender and mix until creamy. Set aside.

For the basil pesto

Pour all ingredients into a blender and mix until creamy. Set aside.

Wash zucchini and cut them into very thin slices.

Make the raw vegan lasagna alternating a layer of zucchini, a layer of macadamia cheese, a layer of zucchini, a layer of tomato sauce, a layer of zucchini, a layer of basil pesto. Keep the lasagna in the fridge and serve decorated with fresh basil and pine nuts.

  • MatteoFDL said on

    Hello Gellieanne, thank you for your message.
    Try using Nutritional Yeast Flakes and make sure you are using Cherry tomatoes. If you feel the tomato mix is still too runny try adding more sundried tomatoes in the mix.
    Traditional Italian Pesto is not very thick, however, you can try mixing the ingredients and stop when it's to your liking, or add the oil in after you've mixed the other ingredients.

    This is a raw recipe, therefore remember that it will look thick at the beginning but will be runnier than you think in the end.

    Fine Dining Lovers

  • gellieanne said on

    My Pesto was too runny and so was my tomato sauce.....any suggestions to thicken mine up without adding more nuts?

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