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Raw Zucchini Lasagna

Active Time: 30 minutes / Total Time: 30 minutes (plus overnight soaking for the cashews)

Makes 2 servings

raw zucchini las.jpg


For the cashew cheese:

  • 1 cup raw cashews, soaked in water overnight
  • 1 small clove of garlic, roughly chopped
  • ¼ teaspoon dried oregano
  • 2 teaspoons lemon juice, plus zest of the lemon
  • Pinch ground black pepper
  • 2 tablespoons nutritional yeast
  • ¼ cup water

For the Tomato-Basil Pesto:

  • 1 cup packed basil leaves
  • 1 tablespoon nutritional yeast
  • 1 small clove garlic, roughly chopped
  • ¼ teaspoon dried oregano
  • 2 plum tomatoes, cored and chopped
  • 6-8 tablespoons extra virgin olive oil

To assemble the lasagna:

  • 2 medium zucchini, halved, each half cut into four planks
  • 1 medium heirloom tomato, 6-8 oz., cored and cut into 4 slices
  • 1 plum tomato, cored, seeded, and diced
  • 2 tablespoons shredded basil


  1. Make cashew cheese: drain and rinse cashews. Place in a food processor or high speed blender, along with next four ingredients (garlic through pepper). Pulse for about 1 minute to combine. Add water and nutritional yeast and process to completely combine. Transfer to a small bowl.
  2. Make Tomato-Basil Pesto: in the same processor or blender (don’t worry about cleaning it out), add all ingredients except olive oil. Pulse about one minute to combine. With processor running, drizzle oil in a steady stream until emulsified. You want this creamy, but not too loose, so use as little olive oil as possible. Set aside.
  3. To assemble lasagna: on each of two plates, place two slices of zucchini side by side. Top with a layer of cashew cheese, a tomato slice, and a scant tablespoon of pesto. Repeat twice, skipping the tomato in the middle layer and ending with a final layer of zucchini slices. Top each piece of lasagna with pesto, half of the diced plum tomatoes, and a tablespoon of shredded basil. Serve and enjoy!