Raw Vegan Lasagne with 3 different delicious layers. It’s an awesome, healthy, and filling meal without turning on the oven. Also quick and easy.


  1. 500 g/18 oz zucchini

For the cashew-almond layer
  1. ½ cup of soaked cashews
  2. ½ cup of soaked, blanched almonds
  3. ½ lemon, juice
  4. 2 tbsp nutritional yeast
  5. salt, pepper

For the pesto layer
  1. 1 avocado
  2. 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
  3. 1 clove of garlic
  4. 1 tbsp nutritional yeast
  5. ½ lemon, juice
  6. salt, pepper

For the tomato layer
  1. ½ cup of chopped sun-dried tomatoes
  2. 1 cup of halved cherry tomatoes
  3. handful of fresh basil
  4. 1 clove of garlic
  5. salt, pepper

To serve
  1. 1 tbsp pine nuts
  2. 1 tbsp poppy seeds

  • Using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
  • 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.
  • 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.
  • For the tomato layer add cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a food processor and blend until creamy.