healthy vegan lasagna recipe

LASAGNA - Raw Vegan & Plant-Based!

By space6irl | raw-vegan | 31 Jan 2022

LASAGNA Lasagna  

This savory raw vegan lasagna recipe is perfect for many occasions. These can include lunch, dinner, comfort food, or for a family get together. If you make other recipes from this site, you will notice 2 of the layers are simply left overs from other recipes. Which makes this recipe much faster and easier!


Lasagna (raw vegan)

  This savory raw vegan lasagna is perfect as comfort food, an entree for dinner or lunch. Simply follow these instructions and be rewarded with a tasty meal in the end!   Prep Time: 30 mins Cook Time: 6 hrs Servings: 2 lasagnas the length of a zucchini  


  • food processor or vitamix
  • peeler
  • mandoline
  • dehydrator




  • 1 medium – large zucchini peeled


Tomato Sauce (same as my ketchup recipe)
  • 1 cup sun-dried tomatoes bought or dehydrated yourself 1 cup fresh tomatoes
  • 1 cup fresh tomato
  • 2 medjool dates check for any pits and remove
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp salt


Cheese Sauce (same as my cheese dip recipe)
  • 1 cup cashews
  • 1 red sweet bell pepper chopped
  • 3 tbsp nutritional yeast
  • 1/2 clove garlic
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1 tbsp paprika
  • 2 tsp crushed red pepper
  • pinch black pepper
  • 2 tsp oregano or 2x more for fresh oregano leaf
  • some water if needed


Greens layer:
  • 3 cup spinach
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt




  • Use a mandoline to slice peeled zucchini into layers (use thickest setting). CAUTION: Be very careful with the mandoline. There are a lot of accidents that result from improper use of this appliance. I highly recommend using cut-resistant gloves.


Tomato Sauce:
  • Add all ingredients into a food processor and blend into a paste, then set aside.


Cheese Sauce:
  • Place all ingredients (besides water) into a processor and blend, then set aside.


Greens Layer:
  • Add all ingredients into a food processor and blend into a paste, then set aside.


Put it all together:
  • Lay down 2 layers of zucchini side by side.
  • Coat with a layer of sauce.
  • Add another zucchini layer on top and coat with a different sauce.
  • Repeat until all ingredients run out.
  • Place into dehydrator on 115°F for 6 hours.
  • Enjoy!! 🙂




  • When I slice zucchini with a mandoline, the layers often break. That’s okay! I pick the best 2 slices for the bottom layers and then piece the broken ones together for the middle layers… this will not affect the recipe!
  • Please use hand protection when working with a mandoline! 
  • Time in dehydrator will vary depending on how “cooked” you want your lasagna to be; just keep checking until your desired result. 
  • Sometimes it’s nice to thinly cut up some onion and add these into some layers. It adds an extra pizzazz to the entree! 

  Ingredients for raw vegan lasagna  


If you like macaroni and cheese and make the raw vegan mac and cheese recipe, you can make a double batch next time and set some aside for this recipe! The same goes with the raw vegan ketchup recipe. They each can double as a layer to this lasagna.

So that would be 2 already made leftovers. Then, all you need is the greens layer (which is just a few ingredients blended in the processor) and the zucchini layers (which is peeled and sliced zucchini).

Honestly, sometimes I am feeling lazy for the greens layer and i will simply put the spinach on as whole leaves on the layer, then sprinkle the spices on top of that. It still turns out tasting great!

By the way, zucchini has a lot of health benefits too! These include improving eye health (such as preventing cataracts), lowering  cholesterol, containing a big source of Vitamin C and magnesium, managing diabetes, and even weight loss!


Lasagna preparation



After you have all of the ingredients, it is time to be Creative! Have fun choosing which layer should go where. Pick the order you want them in, or what you think would look the most appetizing, because that is fun, too. The photo above and below is the layers I made before I stuck mine into the dehydrator. It turned out great!


My lasagna layers before dehydrating




I hope you make this raw vegan lasagna recipe, and share it with your friends and family! When I make this, I can usually eat just half of one of the 2 lasagnas. So for me, this would equate to four meals. Though, it is much more enjoyable to share with a friend or family member.

Keep making healthy and tasty choices, my friends. Eat the Living foods!

Please comment below your experiences with this recipe! 🙂


[Original article I wrote on my website]

For more information on why I went R.A.W. feel free to check out my other article.

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IG: @space6irl


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