Serena’s RAWmarkable Vegan Lasagna (repost)

Serena’s RAWmarkable Vegan Lasagna (repost)


I had been getting some feedback from blog followers that they were having a hard time accessing my lasagna recipe page, so to make things easy for you all, I have decided to repost my recipe in its entirety. Enjoy!

This is one of my very favorite raw vegan feasts to make, and it is my pride and joy. Not only am I a genius when it comes to sweet and savory cashew creams and cheeses, but the flavors in this meal are TO DIE FOR!! Plus, it is low fat, filled with vitamins, minerals, proteins, you name it! And…it’s all raw! No cooking involved, nor allowed!

There are several steps in this lasagna that you need to follow, so I will put the sauce ingredients first, as that is the main preparation part, then we’ll go over the layering. Here we go!

Makes one 8 x 8 deep dish tray

For the lasagna layers you need:

– 3 zucchinis, thinly sliced (you can use a madolin, or a a regular grater with the long serated slice option on the sides

– about 3 handfuls of spinach leaves, stems removed so the leaves will be as straight and flat as possible

– about 2 or 3 organic tomatoes, thinly sliced

– about a handful or 2 of sliced cherry tomatoes

For the cashew cheese:

– 1 cup of soaked cashews (you soak them because it’s healthier, and to make it easier to blend)

– 1 cup of soaked pine nuts

– 1 tbsp nutritional yeast

– 1 tomato

– 1 small onion

– 1 clove garlic

– 1 tbsp lemon juice or juice of 1 lemon

– 1 tbsp sesame seeds

– 1/2 tsp pepper

– 1/2 tsp salt

Put all the ingredients in high powered blender like a Vitamix, or a food processor. Blend until creamy. Be patient, as you will have to stop and start the blender, or mash the ingredients down in order to fully blend it because the mixture is so thick.


For the tomato sauce:

– 1 cup of sun dried tomatoes, soaked

– 1 small tomato

– 1 small onion

– 1 tbsp lemon juice or juice of 1 lemon

– 2 sprigs fresh oregano, leaves only

– 2 sprigs fresh thyme, leaves only

– 2 sprigs fresh rosemary, leaves only

– 1/2 tsp pepper

– a bit of salt


Like the cashew cheese, process all ingredients in a high powered blender or food processor. This is going to be a thick mixture as well

For the basil pesto you need:

– 2 large handfuls or 2 cups of fresh basil

– 1 small zucchini

– 1/2 cup pine nuts OR 1/4 cup pinenuts and 1/4 cup cashews

– 2 cloves garlic

– 2 tbsp extra virgin olive oil

– 2 sprigs rosemary

– 2 sprigs thyme

– salt and pepper to taste

Same as both the cashew cheese and the tomato sauce, process in the blender till thick and creamy:


Now for the layering!

Get out your 8 x 8 pan, preferably glass so you can see the glorious layers!

– For the first layer, line the pan with 1 thinly sliced zucchini

– Next, a layer of cashew cheese

– Then a layer of sliced tomatoes

– a layer of pesto


– Then, put the spinach leaves over the pesto, press down to make sure they lay flat

– Another layer of tomato sauce

– Another layer of slice zucchinis

– Layer the cashew cheese

– Another layer of tomatoes

– Layer of pesto

– One more layer of the sliced zucchinis

– Last layer of tomato sauce

– One more layer of spinach leaves

And lastly, one more layer of pesto, which should clean you out of your batch! Garnish the top with sliced cherry tomatoes and a leftover sprig of fresh basil.

You can refrigerate this until cold and the sauces firm, or you can eat it right away.


This is such a glorious dish, the colors are vibrant, the taste is out of this world, and if you don’t like this recipe, then you need to seek professional help!!


You can actually eat this all yourself, as it is low fat, and contains all the vitamins and minerals and fat you need for a complete meal. Plus…it’s hard to NOT eat it all

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