Zucchini, cashew cheese, basil pesto, and tomatoes are all combined together to create an explosion of flavor. Combining the fresh crunch of the zucchini and tomatoes, with the creaminess of the cashew cheese and the pesto creates a hearty filling meal for everyone.

Zucchini Basil Pesto Lasagna [Raw, Vegan, Gluten-Free]







To Make The Lasagna:

  • 1 small-medium zucchini
  • 2 large tomatoes, sliced
  • Dried basil to top
  • Nutritional yeast to top

To Make The Cashew Cheese:

  • 1 cup cashews
  • 2 and 1/2 tablespoons lemon juice
  • 1 and 1/2 tablespoons nutritional yeast
  • 1-3 tablespoons water
  • 2 cloves of garlic
  • Pinch of basil
  • Pinch of salt

To Make The Basil Pesto:

  • 1 handful of basil, approximately 1/2-3/4 cup
  • 1/3 cup almonds
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil


To Make The Cashew Cheese:

  1. Blend together all cheese ingredients until receiving the texture desired. The less water you use, the thicker your cheese will be. Set cheese aside.

To Make The Basil Pesto:

  1. Blend together basil and almonds together, slowly adding lemon juice and olive oil. Blend until it becomes rich, hearty texture.

To Make The Lasagna:

  1. Now that you have everything ready it's time to prepare your lasagna. Take the zucchini and slice it horizontally into thin slices. Use about five slices. Start with a layer of zucchini
  2. Place tomato slices and basil on top.
  3. Layer with another slice of zucchini.
  4. Spread graciously with cashew cheese, repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast. Serve, enjoy!!

Nutritional Information

Per Serving: Calories: 269 | Carbs: 12g | Fat: 22g | Protein: 9g | Sodium: 9mg | Sugar: 4g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.