Last night a lasagne saved my life.... as the song goes.

One of the things I had been looking forward to the most during my Raw Food Challenge, was testing out a raw lasagne. I've been looking at them grace the screens of various food blogs for ages, but it wasn't until I tasted one that I knew I wanted in! The recipe I'm about to share is an adapted version of the one I found in Raw Food, Real World which is a book I'd recommend to anyone considering a raw food lifestyle.  This recipe has 3 main components; the tomato sauce, the pesto sauce & the 'cheese' layer, which all need to be made separately, then compiled together - just like the real deal. I really am in love with this recipe & I hope the 'raw' tag doesn't send people running for the hills! I hope you like it - I've made it twice this week already & I know it will be a staple round here from now on.

Raw Vegan Lasange (Makes 6 portions)


For the tomato sauce:

  • 2 cups fresh sun-dried tomatoes, soaked for 2 hrs (If you want to use fresh in oil, that's ok, just drain well & pat dry)
  • 2 cherry tomatoes
  • 1/4 small onion, chopped
  • 2 tbsp lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tsp agave nectar
  • 2 tsp sea salt
  • pinch hot chilli flakes

For the pesto sauce:

  • 2 cups basil leaves
  • 1/2 cup pecans
  • 1/4 cup extra-virgin olive oil
  • pinch sea salt

For the cheese sauce:

  • 2 cups raw pine nuts, soaked for 1-2 hrs
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast (found in all health shops, and some supermarkets)
  • 1 tsp sea salt
  • 6 tbsp water

Additional Ingredients:

  • 3 large courgettes (different colours look pretty!), slice lengthways
  • olive oil
  • salt & pepper
  • basil leaves to garnish (optional)


  1. Make your tomato sauce by whizzing up the tomatoes, onion, lemon juice, oil, salt, agave, & chilli flakes in a food processor. Blend until fairly smooth, but still textured. Set aside.
  2. Make the pesto sauce by putting the basil leaves, pecans, extra virgin oil & salt into a food processor & whizz up until well combined, but still a little chunky.
  3. Make the cheese sauce by whizzing up the drained pine nuts, lemon juice, nutritional yeast, salt. Gradually add the water and keep blending until the mixture become soft, light & fluffy.
  4. In a large bowl, toss the sliced courgettes with a drizzle of olive oil & some salt & pepper. Mix well until everything is combines & the slices are equally covered.
  5. Start layering up your lasange, by placing the courgette strips first (about 3), followed by the 1/3 of the tomato sauce spread over and add the 1/3 of the pesto sauce & 1/3 of the cheese sauce on top in small dollops. Repeat x3
  6. Serve immediately, or sit at room temperature for a couple of hours before serving.
  7. Any leftovers will taste amazing the following day, just refrigerate.