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This delicious, raw, vegan lasagna is made with mushroom meat, golden zucchini cheese, garlic herb tomato sauce, and eggplant/zucchini “noodle” layers. Don't be warded off by the fact that there are four layers! This is a fairly simple recipe since once everything is prepped, you just have to assemble the layers and pop it in the oven or dehydrator.

Raw Lasagna With Mushroom Meat and Zucchini Cheese [Vegan, Gluten-Free]

$2.99
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Calories

788

Ingredients You Need for Raw Lasagna With Mushroom Meat and Zucchini Cheese [Vegan, Gluten-Free]

For the Noodles:
  • 1 eggplant
  • 1 zucchini

For the Tomato Sauce:

  • 4 tomatoes, preferably Romas, sliced
  • 1/2 cup fresh basil
  • 1/2 cup fresh parsley
  • 2 garlic cloves, sliced
  • 1/2 onion, sliced
  • 1/2 teaspoon peppercorn
  • A pinch of salt

For the Mushroom Meat:

  • 4 cups Crimini mushrooms
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin seed
  • 1 tablespoon rosemary

For the Zucchini Cheese:

  • 1 cup golden zucchini, shredded
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon salt

How to Prepare Raw Lasagna With Mushroom Meat and Zucchini Cheese [Vegan, Gluten-Free]

To Make the Noodles:
  1. Peel the eggplant and cut into even 1/4-inch strips, best done with a mandoline.
  2. Cut zucchini into even 1/4-inch strips.
  3. Lay the noodles flat on the dehydrator sheet, or parchment paper-lined baking sheet. You may also want to oil the surface if using the oven.
  4. Sprinkle a little salt over them.

To Make the Tomato Sauce:

  1. Slice the tomatoes, onions, and garlic and lay them flat. Put the herbs over top.

To Make the Mushroom Meat:

  1. Throw all the ingredients into the food processor and mix until it resembles ground meat.
  2. Lay it out flat and spaced out as best as possible.

To Make the Zucchini Cheese:

  1. Shred the zucchini and put it in a small mixing bowl.
  2. Add the nutritional yeast and salt, and mix together.
  3. Lay out flat and spaced out as best as possible.

Dehydrate or Bake:

  1. Dehydrate all the trays at about 135 degrees for 1-2 hours or bake at the lowest temperature for 1-2 hours, check frequently. If your oven has a convection setting, use it.

To Assemble:

  1. Layer all the ingredients and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Total Calories: 788 | Total Carbs: 104 g | Total Fat: 29 g | Total Protein: 41 g | Total Sodium: 2035 g | Total Sugar: 47 g

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


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About The Author

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Amanda Nicole Smith

See My Recipes

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents.

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