How are the vegetables prepared for this raw lasagna?

The mushrooms and tomatoes are thinly sliced, then marinated in tamari and optional walnut oil before being placed in a dehydrator or oven at its lowest temperature to tenderize.

What makes the cilantro pesto unique in this recipe?

The cilantro pesto is made with fresh cilantro, walnuts, pumpkin seeds, lemon juice, and garlic, pulsed in a food processor until it reaches a pesto-like consistency.

Can I use regular chickpeas for the sun-dried tomato spread?

Yes, the recipe suggests using sprouted chickpeas, but states that cooked chickpeas can be used if preferred for the sun-dried tomato spread.

How are the lasagna noodles made without cooking?

The lasagna noodles are created by thinly slicing zucchini on a mandolin into delicate, pliable pieces.

How should I store leftover raw lasagna?

Since this is a raw dish with fresh ingredients, it's best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for a day or two, but note that the zucchini noodles may soften further.

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Raw Lasagna With Cilantro Pesto
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Plated raw vegan lasagna featuring zucchini noodles, vibrant cilantro pesto, sun-dried tomato spread, marinated veggies, olives, and chives.

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Ingredients You Need for Raw Lasagna With Cilantro Pesto [Vegan]

For the Marinated Veggies

1 tomato
1 cup mushrooms
Any other veggies you like
1 tablespoon tamari
1 teaspoon walnut oil (optional)

For the Cilantro-Walnut Pesto

2 cups fresh cilantro
1/4 cup walnuts
1/4 cup pumpkin seeds
Juice from 1 lemon
1 peeled garlic clove
Salt, to taste
Water, as needed

For the Sun-Dried Tomato Spread

1/2 cup sprouted chickpeas (or cooked, if you like)
1 tablespoon tahini
Juice from 1 lemon
1 peeled garlic clove
1/3 cup sun-dried tomatoes
Salt, to taste
Water, as needed

For the Lasagna Noodles

1 zucchini

Other Toppings

Handful of olives
1/4 cup chives
Other stuff you like

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How to Prepare Raw Lasagna With Cilantro Pesto [Vegan]

To prepare the veggies: slice the the mushrooms and tomato and put in a bowl. Throw the tamari (and oil, if using) on them and mix in with your hands until evenly covered. Put in the dehydrator or oven - at it's lowest temperature - to marinate while you make the other stuff.
To make the pesto: pulse all the ingredients in your food processor until it becomes a pesto-like consistency, adding water or other liquid as needed. Put in a bowl and set aside.
To make the tomato spread: blend all the ingredients in your food processor until it's pretty smooth and the tomatoes are in small pieces and have started turning the mixture reddish, adding water or other liquid as needed.
To make the noodles: slice the zucchini on a mandolin into thin pieces.
Assembly: lay two noodles beside each other, slightly overlapping and layer with all the good stuff you just made. Top it off with olives and chives.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.