Raw Vegan Lasagne with 3 different delicious layers.

Raw vegan recipes are super refreshing this time of the year. Yes, they are also light, and healthy, but trust me, the best part is that you get an awesome, filling meal without turning on the oven. This Raw Vegan Lasagne is one of my favorite of these recipes, because it’s super satiating, even without the baked pasta layer. It’s full of flavors and the textures, thanks to the crunchy zucchini slices, the cheesy cashew and almond layer, the fragrant avocado pesto, and the sweet tomato sauce. This Raw Vegan Lasagne is also quick and easy to make, plus it’s very customizable and totally fool-proof.

Guys, I’m off on holiday. AGAIN. I know, it’s so weird, I haven’t had any holiday longer than 4 days in years, and now I have two within a month. But you know what? Mental health comes first. And since I very much need stress-free times nowadays, I decided I won’t feel bad about my days off, and will enjoy traveling as much as possible. My BF and I will go for a week to Gran Canaria, where once again I plan to do absolutely nothing. Just lie on the beach, soak up the sun, and enjoy the water. So good!

But before I leave I still wanted to share my last summer recipe this year. Because it’s one that I know you will appreciate in this warm weather. Yes, it’s a life-saver.

As I mentioned, this Raw Vegan Lasagne is a very versatile and customizable recipe, so feel free to play around with the different layers. Double any layers, if you prefer, or omit any and use whatever else you like instead. Guacamole, any pesto or nut cheese, a chili sauce, a simple blend of summer veggies, or a creamy tahini sauce. Or if you don’t mind not keeping it raw, you could also use a vegan cheesy sauce, or hummus.

You can also add seeds, sprouts, vegan feta cheese, chopped nuts, veggies, or olives to the sauces to give the dish more texture. And if you don’t like raw zucchinis, marinate the slices for a few hours in your favorite marinade. A simple mixture of soy sauce, lemon juice, maple syrup, and spices do magic to zucchini. Prepare this lasagne in a casserole dish, then slice and serve as traditional lasagne, or if you want to make sure it looks as pretty as possible, then prepare each serving individually (as I did here).

Then sprinkle the top with your favorite nuts, seeds, herbs, sprouts, nutritional yeast or vegan parmesan. And enjoy! 😉

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
5.0 from 4 reviews RAW VEGAN LASAGNE PRINTPREP TIME20 minsTOTAL TIME20 mins Recipe type: MainCuisine: VeganServes: 2-4INGREDIENTS

  • 500 g/18 oz zucchini

For the cashew-almond layer

  • ½ cup of soaked cashews
  • half cup of soaked, blanched almonds
  • ½ lemon, juice
  • 2 tbsp nutritional yeast
  • salt, pepper

For the pesto layer

  • 1 avocado
  • 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
  • 1 clove of garlic
  • 1 tbsp nutritional yeast
  • ½ lemon, juice
  • salt, pepper

For the tomato layer

  • ½ cup of chopped sun-dried tomatoes
  • 1 cup of halved cherry tomatoes
  • handful of fresh basil
  • 1 clove of garlic
  • salt, pepper

To serve

  • 1 tbsp pine nuts
  • 1 tbsp poppy seeds


  1. Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
  2. Prepare fillings. For the cashew-almond layer add ingredients to a food processor and pulse until well combined. Add a few tablespoons of water, if needed. It’s best when it’s not super creamy and still has some texture.
  3. For the pesto layer add avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a food processor and blend until smooth.
  4. For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.
  5. To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then finish with a layer of zucchini slices.
  6. Alternatively, if you don’t serve the lasagne right away, lay zucchini slices along the bottom of a casserole dish, then add cashew-almond spread, zucchini slices, and so on, and repeat until you have used up all sauces and all zucchini slices.
  7. Sprinkle with nuts and seeds of your choice. Enjoy!

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