Raw Lasagna

In the raw vegan world, the lasagna recipe is a classic one. You can find raw vegan lasagnas at almost every (raw) vegan restaurant or take out. As a consequence, there are plenty of recipes out there: usually zuchini and tomatos are layered in between two or three different sauces, and sometimes there is a nut based cheese layer added as well. Most of the time you will find one sauce to be tomato another to be pesto.

In my variant of this recipe I decided to be inspired by the actual classic lasagna, which is prepared with tomato and bechamel sauce; my veganized variant of the latter is a pine nut sauce, containing a bit of miso to add that cheese flavor. And finally, instead of the green zucchinis, I opt for either yellow zucchinis or yellow summer squash, in order to mimic the color of pasta.

Please note that this recipe requires a dehydrator. It may be possible to put it in the oven at very low temperature for a shorter duration instead.

Raw Lasagna

Makes 1 Lasagna (9in x 6in x 1.5in pan ) (23cm x 15cm x 2.5cm)


  • 2 medium yellow summer squash oder yellow zuchini, thinly sliced on a mandoline
  • 2 -3 tomatos, thinly sliced with a knife

Pine nut sauce

  • 1 cup (140g) pine nuts, soaked for 2 hours or more
  • ½ cup filtered water
  • 1½ tablespoons lemon juice
  • ½ tablespoon miso
  • ½ teaspoon salt
  • 1 tablespoon olive oil

Tomato sauce

  • 1 cup (60g) sundried tomatos, soaked for 1-2 hours
  • 2 medium tomatos, washed and quartered
  • 2 tablespoons olive oil
  • ½ tablespoon Herbes de Provence
  • ¼ teaspoon salt
  • pinch of pepper
  • 2 tablespoons filtered water


  1. To make the pine nut sauce, drain the pine nuts and blend them with all the other ingredients in a blender until completely smooth.
  2. To make the tomato sauce, drain the sundried tomatos and blend them with all the other ingredients in a blender until completely smooth.
  3. For the assembly, take a shallow pan dish and make a double layer of sliced zucchinis (double because the zucchini slices are very thin); spread the pine nut sauce on top of the zucchinis, smoothing it out evenly, then carefully spread some of the tomato sauce evenly on top of the pine nut sauce, and finally finish the layer by adding some sliced tomatoes; repeat until you have four layers, finishing with the sliced tomatoes.
  4. Put in the dehydrator and dehydrate at 115° Fahrenheit (46° Celcius) for 4-6 hours before serving.
Bon appetit

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