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Raw Lasagna

Posted in Breakfast and Brunch on 2015-01-29
Raw Lasagna
Difficulty 5 minutes Serves 4
Lasagna without the use of traditional noodles or cheese may seem a bit crazy to some, but even the most skeptical of folks will see the light when they try a raw version of this classic Italian entree. Heidi Turunen of Rawlicious Delicious serves up some serious flavor with her healthy recipe featuring thinly sliced zucchini-based lasagna noodles, a spinach, basil and cashew-based pesto sauce, and a layer of cashew "ricotta" cheese. Enjoy!


2 medium-sized zucchini

Spinach Layer 
300 g baby spinach
1 bunch fresh basil
1 garlic clove
1/2 cup cashew nuts
1 cup sun-dried tomatoes, soaked (or in oil if you prefer)
2 tablespoons extra virgin olive oil
1/4 cup green olives
salt and pepper, to taste

Cheese Sauce
3 cups cashew nuts, soaked approx. 1 hour
2 tablespoons lemon juice
almond milk
sea salt, to taste


1. Put cashew nuts to soak. You can soak them overnight, but I only set my cashew nuts aside to soak, when I started to make the lasagna, and it came out good. So about an hour for soaking is good.

2. Make the lasagna