Raw Lasagna Zucchini and Tomato

Delight in the fresh flavors of this vibrant Raw Lasagna with Zucchini and Tomato, a no-cook, plant-based recipe that’s as wholesome as it is beautiful. Perfect for warm-weather meals or a refreshing appetizer, this raw vegan dish layers thinly sliced zucchini ribbons in place of traditional pasta, juicy tomato slices, and a lusciously creamy, dairy-free cashew ricotta infused with fresh basil, lemon, and nutritional yeast. With no cooking required, this easy-to-assemble lasagna comes together in just 30 minutes and is served chilled for a light, crisp bite. Garnished with pine nuts and a drizzle of olive oil, it’s a nutrient-packed, gluten-free option that’s bursting with flavor and texture. Whether you’re embracing a raw food diet or simply craving something healthy and satisfying, this zucchini lasagna is sure to impress both vegans and non-vegans alike!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 medium Zucchini
• 3 medium Tomatoes
• 1.5 cups Cashews
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 1 small Garlic clove
• 10 leaves Fresh basil leaves
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Freshly ground black pepper
• 2 cups Spinach leaves
• 2 tablespoons Pine nuts (optional for garnish)

Directions

Step 1

Soak the cashews in water for at least 2 hours or overnight. Drain and rinse them before use.

Step 2

Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin ribbons to act as the 'lasagna noodles.' Set aside.

Step 3

Slice the tomatoes into thin, even rounds. Set aside.

Step 4

In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic clove, 5 basil leaves, 2 tablespoons olive oil, salt, and black pepper. Blend until smooth and creamy, adding a tablespoon of water at a time if needed for consistency. This is the cashew ricotta.

Step 5

On a large plate or small tray, begin assembling the raw lasagna. Lay out a single layer of zucchini ribbons, overlapping them slightly.

Step 6

Spread a thin layer of cashew ricotta over the zucchini.

Step 7

Add a layer of tomato slices, then a few spinach leaves, and sprinkle with a little fresh basil.

Step 8

Repeat these layers (zucchini, cashew ricotta, tomatoes, spinach, basil) until all the ingredients are used, finishing with a final layer of zucchini and a dollop of cashew ricotta on top.

Step 9

Drizzle the remaining 1 tablespoon olive oil over the top and garnish with additional basil leaves and pine nuts, if using.

Step 10

Chill the lasagna in the fridge for 15-20 minutes before serving to allow the flavors to meld. Serve cold and enjoy!

Nutrition Facts

Serving size	(1254.2g)

Amount per serving	% Daily Value*
Calories	1853.5

Total Fat 135.4g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 20.0g
Cholesterol 0mg	0%
Sodium 8014.5mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 61.0g
Protein 48.4g	0%

Vitamin D 0IU	0%
Calcium 233.8mg	0%
Iron 16.3mg	0%
Potassium 3588.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 10.0%

Carbs: 27.3%