A rough interpretation of the popular Italian classic, this raw "lasagna" is a great way to up your veggie intake. Thinly sliced zucchini ribbons are layered with sun-dried tomato cashew cheese and herby avocado pesto in a dish that is sure to impress even the most sophisticated of tastes.

Raw Zucchini Lasagna With Avocado Pesto [Vegan, Gluten-Free]

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  • 2 small zucchini
  • Cashew cheese, as needed
  • 2 sun-dried tomatoes
  • 1 avocado
  • 1 bunch of basil
  • 1 clove garlic, pressed
  • Some lemon juice
  • Salt and pepper, as desired


  1. Wash the zucchini, cut away the cut off the edges, and cut the strips into thin strips.
  2. Dice the side-dried tomatoes finely and mix them with the cashew cheese.
  3. Mash avocado finely. Finely chop the basil and mix with the garlic, the avocado, and lemon juice in the mortar to make a pesto. Season with salt and pepper.
  4. Start with a layer of thinly sliced, add a layer of cashew cheese, followed by pesto, and continue until all the ingredients have been used up.

Nutritional Information

Per Serving: Calories: 260 | Carbs: 18 g | Fat: 20 g | Protein: 7 g | Sodium: 116 mg | Sugar: 4 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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