A fresh, satisfying take on classic lasagna—no oven required. This raw vegan version is light yet filling, packed with flavor, and perfect for clean eating or an 80% raw lifestyle.
🕒 Prep Time
25 minutes
🔥 Cook Time
0 minutes (no-bake)
⏱ Total Time
25 minutes (plus optional chilling time)
🍽 Servings
2–3 servings
🥒 Ingredients
Zucchini “Noodles”
- 2–3 large zucchini, thinly sliced lengthwise
- Sea salt (for sweating the zucchini)
Cashew Cream Layer
- 1 cup raw cashews, soaked 2–4 hours and drained
- 2 tablespoons lemon juice
- 1 small garlic clove
- ¼ cup water (add more for desired consistency)
- 2 tablespoons nutritional yeast (optional but recommended)
- Sea salt, to taste
Marinara Layer
- 1 cup sun-dried tomatoes (soaked if dry)
- 1 cup fresh tomatoes
- 1 tablespoon olive oil
- 1 date or 1 teaspoon maple syrup (optional)
- 1 teaspoon dried oregano or Italian seasoning
- Sea salt, to taste
Vegetable Layer
- 1½ cups fresh spinach or basil
- Optional: thinly sliced mushrooms or walnuts for texture
Garnish (Optional)
- Fresh basil leaves
- Crushed red pepper flakes
- Olive oil drizzle
🧑🍳 Directions
- Prepare the Zucchini
Slice zucchini lengthwise into thin strips using a mandoline or sharp knife. Lightly sprinkle with sea salt and set aside for 10 minutes to release excess moisture. Pat dry with a paper towel. - Make the Cashew Cream
Add soaked cashews, lemon juice, garlic, water, nutritional yeast, and salt to a blender. Blend until smooth and creamy. Adjust seasoning and thickness as needed. - Prepare the Marinara Sauce
Blend sun-dried tomatoes, fresh tomatoes, olive oil, sweetener (if using), herbs, and salt until smooth or slightly chunky, depending on preference. - Assemble the Lasagna
On a plate or small dish, layer zucchini slices, cashew cream, marinara sauce, and spinach. Repeat layers until ingredients are used, finishing with cashew cream or zucchini on top. - Rest & Serve
Let the lasagna rest for 10–15 minutes to allow flavors to meld. Garnish with fresh basil, red pepper flakes, or a drizzle of olive oil.
🌱 Tips
- For firmer texture, chill the lasagna for 30 minutes before serving
- Add a mushroom-walnut layer for a heartier, more traditional feel
- Keeps well in the fridge for up to 24 hours
