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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Soak the cashews in water for at least 2 hours or overnight. Drain and rinse them before use.
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin ribbons to act as the 'lasagna noodles.' Set aside.
Slice the tomatoes into thin, even rounds. Set aside.
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.
On a large plate or small tray, begin assembling the raw lasagna. Lay out a single layer of zucchini ribbons, overlapping them slightly.
Spread a thin layer of cashew ricotta over the zucchini.
Add a layer of tomato slices, then a few spinach leaves, and sprinkle with a little fresh basil.
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.
Drizzle the remaining 1 tablespoon olive oil over the top and garnish with additional basil leaves and pine nuts, if using.
Chill the lasagna in the fridge for 15-20 minutes before serving to allow the flavors to meld. Serve cold and enjoy!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 61.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3589 mg | 76% | |
*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.
