3 Apr 2013

you wanna some raw lasagna?

Oh boy. Someone call the po po because we've got a CRIMINAL UP IN HERE! This recipe is under arrest for being too damn delicious and causing excess drooling. However, that should not stop you from making and devouring it. Think about this way: the jail... is in your mouth. Eeeeh? Get it? Wink wink, nudge nudge.

The version I made - and the one you see photographed in bad lighting because it was night time - wasn't 100% raw since I used hummus (which has cooked chickpeas), but in the recipe below I give you a raw hummus option instead. If you don't care about using normal hummus - go ahead. I ate this whole thing by myself so be sure to warn others that you won't be sharing, and that they should make their own.

raw lasagna with cilantro pesto, sun-dried tomatoes and marinated veggies: serves 1 or 2 (probably just you) 

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

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

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 

Lasagna noodles:
1 zucchini

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

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 and you are ready to "arrest" this mofo. 


  1. This is brilliant!!!!! Can't wait to try it <3


  2. Woah, this looks so amazing!!!

  3. Emily! Please stop! Too many recipes, it's overwhelming. Pfff.

    I'm kidding of course. You are my favourite blogger, your recipes are mouth-watering, I wish I could reach through the pictures and try a little (most of it) right now. Merci beaucoup!


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    1. Thanks, Ana! Sounds neat, checking it out now.


  5. Looks amazing!!! I just made raw lasanga rolls the other day. So loooove raw lasanga!! Have to try your version one day. Looks so beautiful!!! Have a wonderful day

  6. Aah, this looks too good! YUM!! I just really really want this or dinner some day very soon!
    Thank you for your lovely comment on my blog, it really made me happy! :D

  7. Dude, no. I am legit drooling right now...I need this in my life ASAP.

  8. What did you sprinkle on top? This looks incredible! I'm totally making this when I get home!

    1. Parma =) It's a mix of walnuts and nutritional yeast.


  9. I made this today and it was absolutely fabulous. Didn't have walnut oil and substituted sesame oil. Excellent. Thanks!

  10. Oooaaahhhh!!
    This looks amazing!
    I have been lurking on this site for a few months now without comment... Just taking it all in and trying a few (read many) of your recipes. Your blog is like a raw bible... A haven where I know I will not be judged for `being a bit extreme` or `taking things a bit too far` (family et al, 2013)
    I have wanted to try raw for years, being vegetarian for 25 years and this blog got me there even with my hectic life! Best raw blog by far... Hands down :)

    1. Hehe please comment whenever you want! I promise I read every comment and they always make my day. THANK YOU SO MUCH :D Whatta compliment. xo

  11. Would it be possible to take fresh spinach and dehydrate it with a little bit of olive oil or another oil and make it into a sheet of pasta, instead? Not a fan of zucchini.

  12. Hey Emily...concerning the raw pesto in your other lasagna for example:as it doest contain hardly any oil, can you store it like normal pesto or do you have to fihish it soon? (Not that this would be difficult haha.)

  13. @Isabel - thank you :3 Since it's all fresh ingredients, I'd say try to eat it within 5 days? x

  14. <3 OMG <3 its my first homemade raw-vegan-lasagne and im blown away!

  15. Got the ingredients yesterday, making it today. Can't wait to eat it!

  16. Finished eating this and it's sinfully delicious! The flavors seriously exploded in my mouth. I eat raw at dinner time and since eating raw daily I have to say that foods just taste different. My taste buds have awoken I guess. Even if I have a simple salad at lunch I no longer feel the need to put any dressing on it. Everything tastes better now. Thanks for making it easier to eat raw daily with your phenomenal meals :)

  17. I made this lasagna for dinner last night...and OH MY GOODNESS, it was amazing!! Patricia said it - the flavors just exploded. There's really no other way to describe it. My husband (the serious food critic) kept saying how awesome it was the entire time he ate it. Also - it plates beautifully. We have been vegan since mid-February, mostly raw for a couple of months now, transitioning to fully raw this week. Thank you so much for your wonderful recipes. We will be making this one regularly!

  18. WOW! I tried it and it tastes yum. I am not a regular reader of your blog but after reading this blog I must say you are doing a great job. You can add one more delectable recipe “tomato basil bruschetta” in your blog that I tried last Sunday and it was yummy.


Feel free to comment below, I love hearing your thoughts!
xo, em