How To Make Raw Lasagna Recipe - Chef Cynthia Louise
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The Raw Lasagna Story…

Years ago when I started exploring raw, wholefood meals, one recipe caught my attention, so today I’m going to teach you how to make raw lasagna at home.

This recipe is simple and easy to prepare but it is all about balancing a myriad of flavours you will get from the wholefood ingredients needed for the lasagna. What does the trick here are five components that you will assemble to fuse them into an explosion of delight for your taste buds?

Three Sauces For Your Flavour-Packed Raw Lasagna

These three sauces will make this dish very flavourful and the best part is that all of these have a pretty unique combo of ingredients that all complement each other.

The first of these is tomato sauce, which has a bit of a Mediterranean hint to it. The key players are sun-dried tomatoes followed by olives and lemon juice. Since the tomatoes and lemon will give the sauce that acidic and zesty kick, I balance it out with a couple of dates. To round it off, I also add a splash of olive oil and blend everything together.

The next in the line is the cheese sauce, and you won’t believe that it’s made out of only three ingredients! So, you’ll need some soaked cashews for a velvety creamy texture, savoury yeast for the cheesy flavour, and lemon juice for a zesty kick (sidenote: if you are wondering why the hell should we soak nuts, check out the blog where I share my thoughts about this).

Cheese lovers, feel free to add as much savoury yeast as you like and press Play to mix everything into creamy, cheesy deliciousness.

And the third sauce is pesto, which will again take your taste buds back to the Mediterranean cuisine with that refreshing basil fragrance. I love it! The pesto I use for this raw lasagna recipe is a bit different. Instead of nuts, I use pumpkin seeds and the reason is simple – I already have a lot of nuts and fats in my cheese sauce and a bit in the tomato one. Again, it’s about balance and mindfulness.

A very important ingredient is lemon juice, I love the zesty kick it gives to the pesto and to make it all shine, drizzle in just a bit of olive oil. I sometimes like to add a splash of honey to balance out the tangy flavour of lemon. Press Play and your pesto are ready in a matter of seconds.

It’s Time To Assemble Everything And Bring This Raw Lasagna To Life

Your lasagna sheets will be… Wait for it… Wonderful zucchini slices! Before starting putting everything together, season the zucchini with salt and pepper just to bring out the flavours, get a couple of very ripe tomatoes and a bunch of rocket salad.

How To Make Raw Lasagna

And now the fun begins! I usually start by topping rocket leaves with the tomato sauce and then keep layering the zucchini slices, fresh tomato and the sauces. Check out the video on my YouTube channel to see how putting together this raw lasagna turns into art.

To bring out all these epic flavours, I’ll just drizzle the lasagna with a maple balsamic dressing. Epic!

Enjoy this Raw Lasagna Recipe and comment on YouTube, Insta or Facebook and let me how this recipe went for you.


Raw Lasagna Recipe!


For the Tomato Sauce:

  • 1/2 cup Sun-Dried Tomatoes
  • 2 Dates
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1/4 cup Dried Olives
  • A splash of Water
  • A Pinch of #JOY

For the Cheese Sauce:

  • 1 cup Soaked Cashews
  • 1 Tbsp Savory Yeast
  • 1 Tbsp Lemon Juice
  • A splash of Water
  • Salt, to taste
  • Black Pepper, to taste

For the Pesto:

  • 1 big bunch of Fresh Basil
  • 1 Lemon, juiced
  • 1/2 cup Pumpkin Seeds
  • 2 Tbsp Olive Oil
  • A splash of Water
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp Honey (optional)

For the Dressing:

  • 2 Tbsp Maple Syrup
  • 2 Tbsp Balsamic Vinegar

For the Assembly:

  • 2 Zucchinis, sliced thinly lengthwise
  • 2 large, juicy Tomatoes, sliced into rounds
  • 1 bunch of Rocket
  • Salt, to taste
  • Black Pepper, to taste
  • A pinch of #GRATEFULNESS


To prepare the tomato sauce:

  • Add all the ingredients to your blender and blend till well combined and smooth. Set aside.

To prepare the cheese sauce:

  • Add all the ingredients to your blender and blend till well combined and smooth. Set aside.

To prepare the dressing:

  • Add the ingredients to a jar, put the lid on and shake. Set aside.

To assemble:

  • Prepare two plates and arrange some fresh rocket on them.
  • Top with a spoonful of tomato sauce and place a zucchini slice over each of the rocket leaves.
  • Spread a bit of the pesto and cheese sauce over and top with the zucchini.
  • Keep layering until you get three layers.
  • Drizzle the dressing over the lasagna.
  • Take a deep breath and bless this dish and yourself.

Prep time: 20-25 minutes

Servings: 3

Freezer friendly: No


*NF – does not refer to the cheese sauce

I hope you’ll fall in love with this raw lasagne and if you want to continue exploring raw meals made simple, I’d be happy to see you join my online In The Raw cooking classes.

From kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.