Raw Zucchini Lasagne: vegan

Raw Zucchini Lasagne: vegan

Anytime I go to a raw or vegan restaurant I head straight for the raw lasagne. I just love it! As a child lasagne was my favourite food, I asked for it all the time and whilst this this is not the same, there’s no bolognese or buttery cheese sauce, it still embodies the most awesome thing about lasagne – the many layers of awesomely contrasting textures and flavours. This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum tomatoes and avocado basil pesto. All so healthy and so outrageously delicious. The pesto is my favourite part though. It’s so incredibly creamy thanks to the avocado with sweet overtones of basil, subtle tangy essences from the lemon and a savoury nuttiness from the pine nuts. It’s awesome and literally just melts-in-your-mouth, bringing all of the other layers together in sweet bites of food heaven! There’s also a secret stash of spinach in there too, just for extra green goodness – but you can’t taste it underneath all the other flavours. If you ever want to impress people with super healthy raw vegan food this is your dish, everyone loves it and it doesn’t taste healthy at all despite being packed with all kind of vitamins and minerals in their most life-giving raw forms. It’s super simple too. I was a bit nervous to make it the first time, assuming it would be really complicated and difficult to get right but in fact its one of the easiest dishes I’ve ever made and there’s almost no washing up, which is always fun too! It’s light yet satisfying and thanks to the nuts it will keep you bursting with energy all day! You will love this. My taste-testing flatmate claimed earlier it was the best thing I’ve ever made!

Serves 2

– 2 zucchini (courgettes)

– 6 plum tomatoes

For the avocado basil pesto:

– 1 ripe avocado

– 2 cups of fresh basil

– 1 cup of spinach

– 1/3 of a cup of pine nuts

– 1 lemon

– salt

– water as needed

For the brazil nut cheese:

– 1/2 a cup of brazil nuts (about 40 nuts)

– 2 tablespoons of nutritional yeast

– 1 tablespoon of olive oil

– 1 stick of fresh rosemary

– 1 lemon

– salt

– water as needed

Start by making the brazil nut cheese. Place the brazil nuts and the lemon juice in a food processor and blend, once the nuts are crushed add the remaining ingredients. Slowly add a little water to help the blending – you want to keep it thick though. Once this is done remove it from the blender and keep to one side.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy. Place to one side.

After this use a sharp knife to slice the zucchini first in half and then cut very thin slices from the two halves. Next, cut the tomatoes into thin slices.

Once everything is ready assemble the lasagnes – place a layer of zucchini noodles on the bottom, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time, sprinkling a few pine nuts on the top for decoration. Enjoy!


Want to subscribe to keep up to date?

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 102,754 other subscribers

  • http://theveganchickpea.com Caitlin

    i love raw lasagna but have never made my own. this one looks simple to assemble and doesn’t have tons of fat and oil, which makes it the perfect recipe for me to try! beautiful as always 😉

    • http://ellawoodward.wordpress.com Ella Woodward

      Thanks Caitlin! I’m glad you love this recipe too, it really is so easy to assemble, which is awesome! :)

  • http://artbyimi.com ART by IMI

    Going to give that pesto a go tomorrow :) I tried to make your pizza today but my pan was not non stick enough! Still tasted good because I havent had anything that tasted like bread for about a year! Love all the recipes and I am excited to get a bit of time this weekend to have a go at some more :)

    Great to hear about other people who are being healed through good food. Wish I could say that all my meals looked this good though!!

    PS where do you find to eat out in London? I live near and would love to find some new places that I can happily eat out at!

    • http://ellawoodward.wordpress.com Ella Woodward

      The pesto is amazing and so easy, can’t wait to hear what you think of it! I’m sorry to hear about the pizza though, glad you still got to enjoy it – totally know what you mean about the bread excitement! In London my favourite place in the day is 42 raw – their raw lasagne and banoffee pie are incredible http://42raw.co.uk/ In the evening Mildred’s is a great vegetarian restaurant with a really helpful menu telling you which items are gluten free and vegan too http://www.mildreds.co.uk/ Hope that helps! :)

      • http://artbyimi.com ART by IMI

        That raw restaurant looks amazing! Really excited about going sometime!

        The pesto was yum! I didn’t have basil so used fresh rosemary, but the avocado made it lovely and creamy :)

        • http://ellawoodward.wordpress.com Ella Woodward

          That’s awesome, love the idea of the rosemary in the pesto too! Enjoy 42 raw when you go! :)

  • http://indiaalexandraworld.wordpress.com indiaalexandra

    If you wanted something hot and warming, could you put this in the oven to bake a little?

    • http://ellawoodward.wordpress.com Ella Woodward

      I haven’t tried baking it but I don’t see any reason why it wouldn’t taste awesome like that too! Great idea for this beautiful Scottish spring! Let me know how it is if you try it! :)

  • http://therawfoodsisters.wordpress.com therawfoodsisters

    Looks so Beautiful. Food art as its best! 😉 Love raw lasanga and the cooked lasagna used to be my fave dish as well but I Always felt so bad and Heavy after eating it. So I am happy to indulge in a Raw version now and then. Love your recipe!!!

    • http://ellawoodward.wordpress.com Ella Woodward

      Thanks so much, so glad you love it! :)

  • http://kitchenkarmablogdotcom.wordpress.com katiemorelorchard

    Oh this looks wonderful! Tonight shall be a night of assembling the necessary ingredients so I can make it tomorrow :) It will be the perfect meal after Bikram Yoga! Thanks x

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you so much! It really would be the perfect post-yoga meal! Can’t wait to hear what you think! :)

  • Mitzy

    I tried this last night for my boyfriend and I, and we LOVED it!!!!! Ella, I’ve been following your blog for the past two months now and have tried so many of your delicious recipes. I have to say you’re one of my favourite food bloggers at the moment :) This lasagne recipe was great proof of why I keep checking your page every time I see a new post!!

    • http://ellawoodward.wordpress.com Ella Woodward

      Hey! Thank you so much! I’m so glad that you both loved this so much and that you’re enjoying and making all the recipes – it’s so awesome to hear! Have a wonderful weekend :)

  • Pingback: recipe: raw zucchini lasagna (vegan) | mainely vegan()

  • Cory

    My wife and I are new to veganism. And we are having some troble getting the textures that we used to love. This fit perfectly. It was crunchy, salty goodness. We live in China and it is difficult to find some of these things but I replaced pine nuts with cashew nuts and brazil nuts with pistachios. It came out fantasticly. thank you for the idea and i love your website.

    • ellawoodward

      That’s awesome to hear, I’m so glad that you loved it – I bet the pistachios were so delicious, I have to try that thanks for the idea! Congratulations on your journey into veganism too, I hope you’re enjoying it and feeling fantastic!

  • Pingback: 115 Delicious Vegan Recipes for your Meatless Monday()

  • DK

    Hey – is there a substitute for nutritional yeast? I’m intolerant to yeast, so not sure if I can have this? This looks amazing by the way!

    • ellawoodward

      Hi. So glad that you love the look of this! You can actually totally leave out the nutritional yeast, I’ve done it without lots of times and it’s still so delicious – you wouldn’t really notice the difference. Hope that helps and that you love this!

  • christina

    hi! I love your site and your amazing recipes. Instead of brazil nuts, what other nuts can you use? I have a hard time finding them. Thank you and keep up the good work!

    • ellawoodward

      Hi Christina. Cashews would be perfect instead!

  • Aisha

    I am honestly so so grateful that I’ve discovered your blog! Finally a gluten free blog that is full of easy and delicious recipes, rather than the bland and time consuming ones out there! I think I’ll have an easier time sticking to the gluten and dairy free diet thanks to your posts, thank you! x

  • renee

    Hey Ella a quick one what brand if nutritional yeast would you reccomend xx

  • ellawoodward

    I don’t actually use a specific brand but I’m sure anything in your local whole food store would work fine xx

  • http://chemfoodie.wordpress.com chemfoodie

    About how big are the zucchini you used?

  • http://ellawoodward.wordpress.com Ella Woodward

    I used very averaged sized zucchini, they’re probably 6-7 inches long – I hope that helps! :)